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RECIPE: chocolate trail truffles

What’s better than trail running? Not much, but eating chocolate might rank a close second. These paleo-friendly and dairy-free truffles are made with coconut oil and dark chocolate. Their antioxidant and flavonoid content can help protect the body from stress and disease. Perfect for winter running, since they won’t melt on the trails. They can also be made into homemade gifts for your next running holiday party. Canadian ultrarunner and obstacle course racer Arielle Fitzgerald shares the recipe for these trail treats:

Photo: Joanna Ford

Ingredients (approximately 36 truffle balls):
1 ¼ cup dark chocolate (70 percent cacao content or higher).
3 tbsp coconut oil
1 cup full-fat coconut milk
1 tsp vanilla extract
½ tsp sea salt
½ cup finely shredded unsweetened coconut
½ cup unsweetened cocoa (optional)

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Photo: Arielle Fitzgerald

1. Chop the chocolate into small pieces.
2. Combine chocolate and coconut oil in a bowl and set aside.
3. Heat the coconut milk in a saucepan over medium heat until simmering.
4. Pour coconut milk over the chocolate and coconut oil.
5. Stir gently with a silicon spatula. (If mixed too vigorously, the chocolate will become grainy).
6. Add the vanilla to the mixture and continue stirring gently.
7. Transfer the chocolate mixture to a sealed container and chill in the refrigerator for approximately 4 hours (or until solid).
8. Once cooled, use a 1-inch melon baller or small teaspoon to scoop out 36 balls of chocolate. Roll each ball until smooth.
9. Store in the refrigerator for up to one week, or in the freezer for up to three months.

Photo: Arielle Fitzgerald