I’m surrounded from every single angle by sugar cookies {my favorite} yummy dips, carb loaded appetizers and I won’t lie…. I want it all!!!  Goodness gracious this is HARD!  Do you feel me?!? Are you the same way?  I mean seriously it’s crazy, I can’t believe how my senses are heightened to all the bad foods around me because I generally just can’t even eat it!  I am trying to stay focused on my MAX30 results because after all I am in the test group.  We are on week 7 and I have a week and a half left so it’s super focused game time!!!!

So on the Team Beachbody Website  there are all sorts of great recipes and tips to keep you on track!  I found this little beauty and instantly fell in love!  I’m sharing it with you all because it would be perfect to tuck into your holiday arrangements and not have the guilt with it too!

Ingredients

5 oz dark chocolate, 70% cocoa or higher, finely chopped
1 Tbsp. coconut oil
½ cup lite coconut milk
½ tsp. pure mint extract (or pure vanilla extract) BE REALLY CAREFUL, if you go overboard you will ruin the whole batch!
⅓ cup unsweetened cocoa

Directions

Place chocolate, coconut oil, and mint extract in a small bowl; mix well. Set aside.
Bring coconut milk to a gentle boil in small saucepan over medium heat.
Add coconut milk to chocolate mixture; whisk gently until combined.
Place chocolate mixture, covered, in refrigerator for at least 4 hours or overnight.
Using a melon baller or spoon, scoop out 1 Tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat steps five and six until there are twelve truffles.
Store in refrigerator for up to one week or in freezer for three months.