Savor these rich truffles made with Paleo cake and a touch of chipotle spice. Ideal for chocolate enthusiasts who like a hint of spice!
Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/4 cup honey. 1/4 cup coconut oil, melted. 2 eggs. 1/2 teaspoon vanilla extract. 1/2 teaspoon chipotle powder adjust to taste. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dairy-free dark chocolate chips. 1/4 cup dairy-free white chocolate chips. 1/4 cup dairy-free semi-sweet chocolate chips.
Instructions: Set the oven temperature to 175C 350F. Almond flour, chocolate powder, honey, melted coconut oil, eggs, baking soda, chipotle powder, vanilla extract, and salt should all be combined in a mixing bowl. Until a smooth batter forms, thoroughly mix. Mix the semi-sweet, white, and dark chocolate chips into the batter by folding them in. Grease an 8 x 8-inch 20 x 20 cm baking dish and pour the batter into it. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cake out of the oven, allow it to cool fully. After the cake cools, break it up into small pieces and crumble it into a bowl. Roll the crumbled cake into tiny truffle-sized balls with your hands. To firm up, place the truffles on a tray lined with parchment paper and refrigerate for 30 minutes. Use a double boiler or the microwave to liquefy extra dairy-free chocolate chips. Coat each truffle by dipping it into the melted chocolate and then placing it back on the tray lined with parchment paper. To enable the chocolate coating to solidify, put the truffles back in the refrigerator for a duration of 15 to 20 minutes. Your Triple Chocolate Chipotle Cake Truffles are ready to be served. Enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Elise
