Ruffles of truffles are trundling through
Bundles of goodness and brown chocolate goo
Dipped and replete with zest up the wazoo
Green for matcha
Coconut like laksa
Cocoa powder for days
Raspberry dusting for glaze
And supernatural carob canapes
This poem is mostly gibberish
Is nearly 100% frivolous
But that’s what happens when you eat 40 truffles
Delicious as they are
Eat them in the car
End up with a funny nonsensical word rhyme bazaar.
(which is also bizarre. The end/happy NaNoWriMo to the other writers out there! Time to get back to novel-writing 😉 ).
- 300 g good-quality dark chocolate (about 1 cup)
- 3 tb coconut oil
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 1 cup coconut milk (best to use the solid part from full-fat milk)
- 1 tb matcha powder mixed with 2 tb tapioca flour or arrowroot starch
- 3 tb plain or toasted dried coconut
- 3 tb cocoa powder
- For AIP, replaced chocolate with 2-4 tb carob powder and make sure coconut milk is the solid cream only (or sub coconut cream); roll in dried coconut, more carob powder, or freeze-dried raspberry dust.
- Chop up chocolate in small pieces and add to bowl with coconut oil and salt.
- Heat up coconut cream on stove to just before a simmer, then pour over chocolate mixture. Stir gently to combine.
- Add vanilla and mix in, cover the bowl, and place in fridge to set (at least 4 hours).
- Once chocolate is hard enough, scoop out about a teaspoon of mixture and shape into balls with your fingers (found this worked better than using my palms). Roll in matcha mixture, cocoa powder, or coconut and place in cups and back in fridge to harden before serving.