I was initially going to make some gluten-free black bean brownies, but I found a cool recipe for truffles that I wanted to try. I was a little overzealous with the milk, so I put the bowl of ganache on the double boiler and added a couple of tablespoons of flour. They still turned out great and were not too sticky when I rolled them. If you have a cookie scooper that is much easier than rolling them out by hand. I used 70% dark chocolate, and that is probably the lower threshold. Also, make sure the chocolate doesn’t have milk powder in it for the truffles to be vegan. 

Ingredients:

• 1 cup of dark chocolate
• ½ cup of smooth peanut butter
• 1-2 tbsp of plant-based milk (I used soy)
• A pinch of salt.  

Directions:

Over a double boiler, or in the microwave in 20-second intervals, melt the chocolate. Then, remove it from the heat and add the peanut butter and milk. If the consistency feels too runny and sticky or too thick, add flour or more milk respectively. Then cool in the fridge for about an hour; make sure to cover it. Once it is firm and not sticky, form it into balls and coat it with some cocoa powder if desired.