1

Heat coconut cream in a saucepan on medium heat to a simmer.

2

Add the chocolate to a bowl and pour the heated coconut cream over top. Cover with a tea towel for 5 minutes.

3

Remove the tea towel and stir until smooth and the chocolate is melted. If there are still some chocolate chunks, microwave for 10-15 seconds.

4

Refrigerate for 2 - 2.5 hours. Stick a knife through the centre to check if it’s ready. It should come out clean.

5

Put cacao powder in a bowl or small plate for rolling.

6

Use a tbsp or tsp (for smaller truffles) to scoop and make into balls with your hands.

7

Roll each truffle in cacao powder and place on a baking sheet with parchment paper.

8

Serve right away or refrigerate.

9

Store in a glass air-tight container in the fridge for up to 1 week.

10

Notes: If your chocolate doesn’t melt and you don’t have a microwave, add some water to a saucepan on low heat and place the bowl (heat safe glass or stainless steel) on top of a saucepan. Continuously stir until melted. You can use a regular dairy-free dark chocolate bar without salt.