1-1/2 cups dark chocolate chips
¼ cup coconut milk
1 tbsp coconut oil
½ tsp ground cinnamon
¼ tsp sea salt
Pinch of cayenne pepper
Enough CocoaX Cocoa and Espresso Blend and CocoaX Mint to roll truffles in.
Line an 8 x 8 pan with parchment paper and set aside. Prepare a double boiler to melt chocolate. Place chocolate chips and coconut milk in boiler and melt until smooth, stirring frequently. Add coconut oil, cinnamon, sea salt and cayenne pepper. When well blended pour into prepared pan. Let cook in refrigerator for at least 1 hour. Remove from refrigerator and cut into equal squares. Take each square and roll into equal size truffles. Roll each truffle in your choice of CocoaX blend. Refrigerate until ready to serve.