Vegan Truffles!

 Makes 16 truffles

                                                                               1 cup or 4 oz 100% unsweetened chocolate                                                                                                            1 tsp vanilla

1 pinch sea salt (very tiny pinch)

½ cup unsweetened organic soymilk

4 tablespoons coconut butter – Artisana brand recommended

6 tablespoons agave nectar light or dark or coconut syrup or 5 tablespoons rice syrup and 3 drops stevia.

1 tablespoon brown rice syrup

Melt chocolate with pinch of salt in double broiler on medium low heat.  Use a whisk to stir frequently. Do not let burn.

 In a mixing bowl, whisk together agave, vanilla, soymilk, and coconut butter. Coconut butter will be solid, so warm on stove for a few minutes until melted. If you microwave it, it will break down the beneficial nutrients of the coconut butter. Gently whisk wet ingredients into the melting chocolate. Turn off heat. Stir until smooth.

If you want to make 2 different flavors of truffles, pour ½ of melted chocolate into one bowl and other ½ into another. Stir in extracts to flavor the chocolate.

Let refridgerate for 1-3 hours. Chocolate needs to be firm enough to roll into a ball without melting and sticking to your hands.

Form chocolate into 1 tablespoon sized balls. You may roll them in chopped nuts, cocoa, coconut flakes, or dried fruit. Let set up in fridge for at least 3 hours or overnight.