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.
STORE IN THE FRIDGE