INGREDIENTS

- 250g dark chocolate
- 150g( 3.5 tbsp)(coconut cream) - 1 can full fat coconut milk refrigerated/freezer to separate should take 1 hour in fridge or 30 minutes in freezer.
- tbsp almond butter
- tbsp vanilla seeds
- tbsp ground coffee
- tsp sea salt

METHOD

1 - Melt the dark chocolate in a stainless tell or glass bowl over boiling water.

2 - Once melted stir in the coconut cream and with all the other ingredients- working them together to combine into a smooth thick sauce.

3 - Place the bowl into a the fridge and let set for 30 minutes until hard.

4 - Using an ice cream scoop or spoon take sections and using your hands roll into balls.

5 - Garnish with cacao powder. 

STORE IN THE FRIDGE - Makes 10 Truffles