8 ounces bittersweet chocolate, coarsely chopped
1/2 C coconut milk
1 T extra virgin coconut oil
1/4 t cinnamon
2 T loose yerba maté tea
Unsweetened cocoa powder for rolling the truffles
Place a saucepan, filled halfway with water over medium-low heat. Place a small metal bowl on top of the saucepan to create a double boiler. Add the chocolate to the bowl, and melt over moderate heat.
Pour the coconut milk into a medium saucepan and bring to a simmer over medium heat. Add the tea, cover, and remove from heat for 5 minutes. Strain the coconut milk mixture directly into the chocolate, using a fine-mesh strainer. Discard the tea leaves. Whisk the chocolate mixture well with a wire whip until the chocolate is uniformly melted and the coconut milk has been incorporated. Refrigerate the chocolate until firm, about 2 hours.
Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4-inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 30 truffles.
Per 2 truffle serving (27g-wt.): 110 calories (90 from fat), 10g total fat, 6g saturated fat, 2g protein, 9g total carbohydrate (2g dietary fiber, 6g sugar), 0mg cholesterol, 0mg sodium
Recipe from Whole Foods.