Treat your Valentine, or get over the winter doldrums, with these Mexican Coffee Truffles!
– Linda Nelson
Mexican Coffee Truffles
1/3 cup full fat coconut milk in the can
1 1/2 cups vegan chocolate chips (I use Equal Exchange)
1/4 cup cocoa powder
3 tablespoons coffee liqueur
1 tablespoon tequila
1/4 teaspoon cinnamon
1 teaspoon coffee extract
extra cocoa powder for rolling
Melt the coconut mild and the chocolate chips in a double boiler over medium heat, or use the microwave. Stir until the mixture is smooth.
Add the cocoa powder, coffee liqueur, tequila, cinnamon, and coffee extract. Cover the pan, and refrigerate for five or six hours or overnight.
Remove the truffle mix from the fridge, and scoop tablespoons of the mixture out, and form into balls. Roll the balls in cocoa powder, and store in the fridge.
These are adapted from Kelly Peloza’s Cheers to Vegan Sweets.