Organic raw cacao & salted coconut caramel truffles
For the Salted Coconut Caramel
60ml x Coconut Cream
0.5 x tea-spoon Himalayan Salt
In a non stick pan, heat the Organic Coconut Palm Sugar at a very low heat until the all clumps have melted into a liquid amber.
Add Organic Cacao Butter and stir for approx 2-3 minutes - be very careful not to burn.
Take of the heat and drizzle in the coconut cream, stirring continuously to completely mixed through.
Turn up the heat and allow the mix to bubble for 1 minute only! - again, be very careful not to burn.
Add the Himalayan Salt and decant into small pots / container to chill in the fridge until set.
Now for the truffles
2 x heaped tablespoons of Organic Raw Cacao Powder
80g x Pitted dates
Chilled Salted Coconut Caramel (As Above).
1 x tea-spoon Himalayan Salt
100g x Coconut Shavings
+ An Additional heaped heaped tablespoon of Organic Raw Cacao Powder for dusting at the end.
Blend the Organic Raw Cacao Powder,Pitted dates, Chilled Salted Coconut Caramel, and Himalayan Salt together.
In a mixing bowl, knead the mixture and the Coconut Shavings together until thoroughly mixed.
(For a much smoother truffle you could mix the coconut shavings in the blender as well, but we love the texture of the coconut shavings when they have absorbed the salted coconut caramel).
Pinch truffle sized handfuls and roll into the desired sized balls. On a clean dry plate add the additional heaped heaped tablespoon of Organic Raw Cacao Powder and roll each truffle ball in the powder until completely covered. You may want to reopeat this step several times to get that really well dusted, indulgent cacao finish.