Preparation time:
10 mins (plus 1-2 hours chilling time)
Ingredients:
150g BAR Nickels 70% Dark Couverture Callets
100ml almond milk (or any plant-based milk)
1 tbsp maple syrup
1 tsp vanilla extract
Cocoa powder (for rolling)
Directions:
1. Heat the almond milk in a saucepan until it just begins to simmer.2. Remove from heat and add the BAR Nickels Callets. Let sit for 2 minutes, then stir until smooth.
3. Mix in the maple syrup and vanilla extract.
4. Refrigerate the mixture for 1-2 hours, or until firm enough to scoop.
5. Once firm, roll the mixture into small balls and coat them in cocoa powder.
6. Store in the refrigerator until ready to serve.