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A chocolate truffles recipe for lovers of chocolate and cinnamon… or just for lovers.


Servings: approximately 36 truffles
Preparation time: 45 min.
Freezing and refrigeration time: 90 min.
Difficulty level: Easy


Materials List


  • A double-boiler or a stainless steel bowl placed in a saucepan filled with boiling water
  • Glass measuring cups
  • Measuring spoons
  • Stainless steel whisk
  • Stainless steel spoon for stirring
  • Plastic gloves, to roll the balls




  •  1 tsp of Organic Bourbon Vanilla extract
  •  3 drops of Organic True Cinnamon Bark essential oil
  •  2 cups dark or semi-sweet chocolate chips
  •  1 box of whole coconut milk, previously refrigerated for 24 hours. Gently scoop out the coconut cream* floating on top to obtain ¾ cup. Depending on the brand, a 2nd box may be necessary. Use the rest for another culinary recipe with coconut milk.
  • * Note: it is possible to obtain “concentrated coconut cream” in natural products grocery stores, but it is more difficult to find.
  •  3 to 4 tablespoons of maple syrup, to taste.
  •  ½ to ¾ teaspoon of sea salt.
  •  1 cup grated coconut, unsweetened.


Choices of truffle coating

  •  Cocoa powder (about ¼ cup). To add a touch of color, you can replace the cocoa powder with beetroot powder. (Keep in mind that beets are sweet unlike cocoa).
  •  Approximately 1 cup shredded, unsweetened coconut.
  •  Approximately 1 cup of raw hazelnuts, crushed into small pieces (Optional: for more flavor, lightly toast the hazelnuts before crushing them).




  •  Melt the chocolate chips in the double-boiler or the stainless steel bowl placed in a saucepan filled with boiling water over medium heat.
  •  Stir continuously.
  •  Add the coconut cream to the melted chocolate and stir well with a whisk.
  •  Add vanilla, sea salt, maple syrup and essential oil. Whisk well to dissolve any lumps, continue whisking until smooth and creamy.
  •  Remove from heat and add the grated coconut. Stir well with a spoon.
  •  Put the bowl in the freezer for 45 min.
  •  Remove from the freezer, stir again to break up any hard pieces and refrigerate for about 45 minutes to harden the mixture.
  •  When the mixture has hardened enough, make balls (1 inch) with your hands. If the mixture is too sticky, put it back in the refrigerator for a little longer. Roll the balls in the coating of your choice (grated coconut, crushed hazelnuts, hemp seeds, etc.) at.  


Precautions & recommendations


  •  Can be stored in the refrigerator for up to a week but consume after 3 days maximum for optimal freshness.
  •  Place them in a glass jar or a decorative cardboard or metal box, decorate everything with pretty ribbons. And there is the perfect gift for your lover!

Recipe taken and adapted from the Oh She Glows website


It is important to know that some essential oils are not suitable for culinary use and should be avoided completely as they are neurotoxic if ingested orally. To see the list of essential oils safe for culinary use, consult the FEMA (Flavor and Extract Manufacturers Association) list in our "Documentation" section.

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