Paleo Chocolate Truffles

Instructions

1. Break up chocolate into pieces if it’s in bark form.
2. In a pot heat coconut milk and chocolate.
3. Add in espresso powder and maple syrup.
4. Mix until combined; the mixture will be thick and look somewhat gooey.
5. Remove and add in dash of sea salt and lavender.
6. Set the bowl in the refrigerator for 4-6 hours, or in the freezer for 1 hour or until mixture hardens.
7. Set on the counter to soften for a few minutes before scooping.
8. Scoop out about 1/2 inch balls with a spoon and lay them out on parchment paper covered board. Refrigerate for about 30 minutes.
9. Roll truffle balls with your hands to make them evenly round.
10. Roll truffles in cocoa powder and serve.
11. Keep refrigerated when not in use.