3 tbsp raw cacao butter
3 tbsp coconut oil
5 tbsp raw cacao powder
2 tbsp maple syrup
few drops of vanilla extract
hazelnuts and sour cherries or pistachios and freeze-dried raspberries, to fill
In a saucepan, heat the cacao butter, coconut oil, cacao powder, maple syrup, vanilla extract and a pinch of sea salt very gently until just melted, but not hot, whisking to remove any lumps. Use a thermometer if you can – try not to heat the mixture above 45C so it retains its nutritional properties.
Transfer to a jug, then pour into a 12-hole small silicone truffle mould or silicone ice cube tray, and add your chosen filling to each while the
chocolate is still soft. Leave to set for at least 2 hrs, then pop out to serve. Will keep for up to five days.
90 kcals • fat 8g • saturates 5g • carbs 3g • sugars 2g • fibre 1g • protein 1g • salt none