Coffee & Sea Salt Truffles

Makes 10 truffles


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


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

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

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

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

Garnish with cacao powder.