Vegan chocolate truffles

By Sari Huhtala

With only two ingredients, these melt-in-your-mouth delectables are perfect crowd pleasers. Whip them up as an elegant dessert for a dinner party in no time flat, or simply as an afternoon indulgence with a cup of java.

All you need is:

• 1 cup of canned coconut milk

• 1 cup of chocolate chips (Choose Enjoy Life or other natural chocolate chips) or use sweetened dark chocolate chopped finely

Optional: add a hint of vanilla if desired

Pour chocolate chips into a bowl. Scoop the solid portion of the coconut milk into saucepan. Save the liquid portion for a smoothie. Heat on medium to a slow simmer. Avoid bringing it to a boil. Pour hot coconut milk over the chocolate chips and continue stirring until fully melted.

Place bowl in fridge for about two hours to allow the chocolate ganache to set. Once set, remove from fridge.

Pour about 1/8 cup of cocoa powder into a bowl. Use an ice cream scoop or a spoon to scoop out the ganache and roll into a bite-size ball, then roll in cocoa powder. If the mixture becomes too soft to roll, place in fridge to set for a while. Place truffles onto a plate and refrigerate for an hour or two before serving, or place in freezer for faster setting. If storing in freezer, transfer to fridge to thaw before serving, or store covered in fridge for up to a week.