No-Bake Vegan Santa Hat Truffles – 2-Ingredient Base,...

Ingredients

• • 2 ⅞ cups dark chocolate (70% cacao), chopped
• • ⅞ cup coconut oil
• • ⅞ cup shredded coconut
• • 24 ⅞ mini vegan marshmallows
• • Edible glitter (optional)

Instructions

1. 1

   In a heatproof bowl, melt chocolate with coconut oil in the microwave (30-second intervals, stirring) or using a double boiler until smooth.

2. 2

   Transfer to the fridge for 15-20 minutes until firm enough to roll but still pliable.

3. 3

   Scoop 1 tablespoon of mixture and roll into triangular shapes (1.5 inches per side). Work quickly to prevent melting.

4. 4

   Press each truffle into shredded coconut to coat the base, creating a 'fur' texture.

5. 5

   Place a mini marshmallow at the apex of each truffle to form the Santa hat pom-pom.

6. 6

   Refrigerate for 30 minutes to set. Store in an airtight container for up to 2 weeks.