Nourishing Chocolate Coconut Truffles

Creamy coconut x crisp dark choc = the perfect match if you ask me.

I’ve been making these babies for years and they always go down a treat!

Ingredients:

2 C desiccated coconut

1/2 C raw cashews (sub for extra coconut if you don’t have these)

3 Tbsp pure maple syrup

3 Tbsp coconut cream

3 Tbsp coconut oil

Dash of vanilla essence (optional)

~120g dark chocolate (I usually use Whittakers 60% and above)

Method:

1. Combine all ingredients except the chocolate in a food processor. Blend until a sticky soft mixture is formed that holds together when you press it together in your fingers. If the mixture is too wet - add more coconut. If it’s too dry - add more coconut cream or oil.

2. Roll into balls (about 1 heaped Tbsp per ball) and freeze for an hour or so.

3. Melt the chocolate by breaking into pieces and putting into a glass bowl. Microwave in 30s intervals until melted.

4. Coat the balls in the melted chocolate and store in an airtight container in the fridge.