120 g of dark chocolate
60 g of vegetable milk (almond milk, soy milk or, if you prefer, coconut)
1 tablespoon of coconut oil
1 tablespoon of vanilla extract
2 tablespoons of coconut syrup
1 pinch of fine sea salt
Raw cocoa as needed
Coconut flour to taste
In a suitable container pour the chocolate and milk, slowly melt the whole in a bain-marie, mix well and, stirring constantly, add the coconut oil.
Add the syrup, vanilla extract and a pinch of salt.
Put in the fridge to cool. After about 4 hours, take the semi-solid mixture again and form the balls. Before placing them on the tray cover them in cocoa or coconut flour.
Here are your exotic chocolate truffles ready! Good gluttony at all!
NB: For the original tartufini, you can let the mixture cool in the fridge directly in some silicone molds for cakes!