Mocha Truffles.

Makes 10 truffles (2 per serving) · Prep: 10 min · Chill: 2 hrs

Make It

1. Place 3 oz (100g) dark chocolate, 70–80%, in a bowl and heat in the microwave just until it starts to melt.

2. In a small pot, heat ⅓ cup (80ml) full-fat coconut milk with 2 Tbsp instant coffee and 2 Tbsp coconut sugar, just until it comes to the boil.

3. Whisk in 2 Tbsp almond butter and a pinch of sea salt, and stir until smooth.

4. Pour the hot coconut milk mixture into the bowl with the chocolate and stir gently and slowly until well combined.

5. Press clingfilm right onto the surface to stop a skin forming, and chill about 2 hours until firm.

6. Dust a clean surface with cacao powder, roll a spoonful of the mixture in it, and shape into balls.

7. Serve at room temperature. Keep in the fridge.

Make It Your Own

• Roll them in crushed hazelnuts, desiccated coconut, or flaky sea salt instead of cacao

• Swap the almond butter for hazelnut or cashew butter

• A pinch of chilli or cinnamon in the coconut milk

Notes

• This is a Treat, so enjoy it as one. Two truffles, with intention, after a Balanced Meal.

• Choose 70% or higher dark chocolate. The higher the percentage, the less sugar.