Vanilla Bean Truffle-Covered Walnuts for Valentine’s Day
Author: Crystal
Ingredients
¼ cup cream from a can of coconut milk*
1 Tbs coconut oil
Seeds from 1 vanilla bean
⅛ tsp sea salt
10 oz dark chocolate chips, chunks, or chopped
2½ cups walnut halves
¼ cup cocoa powder
Instructions
Place a medium-sized glass or metal bowl over a simmering pot of water.
Add to the bowl the coconut cream, coconut oil, seeds from one vanilla bean and a pinch of salt; stir until melted.
Add in the chocolate chips and use a spatula to constantly stir the chocolate until just melted.
Remove the bowl from the pot of water and fold the walnuts into the chocolate mixture.
Place chocolate-coated walnuts one at a time on a parchment lined baking pan.
Allow the coated walnuts to cool and harden in the fridge for 10-15 minutes.
Place the cocoa powder in a small bowl and add in 5-7 walnuts at a time, using two forks to toss them around. Repeat until all walnuts are coated.
Store in an air-tight container in the refrigerator.
*Coconut cream is the top thick layer that forms in your can of coconut milk when it has sat in the fridge for a day, or on your cool pantry shelf for some time.
Recipe by Whole-Fed Homestead at https://wholefedhomestead.com/vanilla-bean-truffle-covered-walnuts-for-valentines-day-2/