- Prep Time
- Chill Time
- 100g Ombar Coco 60%
- 2 tbsp Tiana cooking coconut butter
- 2 medium oranges – juiced to make 1/2 cup (125ml) juice
- 1/4 cup (60ml) rice milk
- 1/3 cup (55g) cashews
- 1 inch piece (roughly, depending on desired taste) fresh root ginger, grated
- 1 tsp orange extract
- 4 tbsp cocoa powder
- 5 tbsp coconut sugar
Firstly, add the orange juice, milk, ginger, orange extract and cashews into a blender, and set aside.
Break up the chocolate and add it into a pan with the coconut butter and place it onto a low heat. Stir the ingredients together occasionally, until smooth, melted and mixed together.
When the chocolate mixture has melted, remove it from the heat and pour it into the blender. Blend everything together until completely smooth. Next, add in the cocoa powder and coconut sugar, and blend again until completely smooth.
When this is done, remove the mixture from the blender, and pour it into a bowl. Move the bowl into the fridge to set for about 3-5 hours (I usually leave mine overnight). When the mixture is firm and has set, remove it from the fridge.
Using a spoon, scoop out some of the mixture and press it into a circular truffle shape. Then, dip the truffle in cocoa powder to coat it. Repeat this process until all of the mixture has been used up. Then, either store in the fridge to keep cool, or serve.
Recipe created by Harriet Emily. Head to her blog for more harrietemily.com