These truffles in particular are rich, creamy, and bitter (but not too bitter), with a pop of spice. I've made them on many occasions and they've always been very well received. They are dairy free, gluten free, and the perfect dessert for you upcoming spring gatherings.

Vegan - Gluten Free - Makes about 20 - 25 truffles

Ingredients:

1/2 cup, full fat coconut milk
1 tablespoon, vanilla extract
1 cup, organic dairy-free semi-sweet chocolate chips (I like Camino brand)
2 - 3 tablespoons, cocoa powder
1 teaspoon, cinnamon
1/2 teaspoon, ground ginger
1/8 teaspoon, cayenne
A big pinch of sea salt

Directions:

In a saucepan combine coconut milk and vanilla extract and bring to a boil over medium heat. Reduce heat to a low. Simmer for about 5 minutes to allow the liquid to evaporate.

Remove the saucepan from the heat and add chocolate, spices and salt, stirring with a fork or whisking until the chocolate has melted and the mixture is evenly combined.

Transfer the mixture to a bowl and chill in the freezer for about 1 hour, or until the mixture is firm enough to shape into balls.  At this point, you'll want to add the cocoa powder to another bowl. Then scoop out about a tablespoon of the mixture and roll it into a truffle ball. Transfer the truffle in to the cocoa powder and roll it around to coat the exterior. Repeat this process until you have used up all of the mixture. Transfer the truffles to a baking sheet lined with parchment paper and refrigerate to set completely.

Storage: place the truffles in an airtight container in the refrigerator, where they will keep about 3 weeks, or in the freezer, where they will keep for about two months.

This recipe is inspired by Ottawa chef Caroline Ishii's trademark truffles from her restaurant Zen Kitchen, which is sadly now closed.