choc nut nograin-ola truffle balls
1 1/2 cups desiccated coconut
250 grams 50% dark chocolate
400 grams choc nut nograin-ola
1/2 teaspoon salt
3 tablespoons smooth peanut butter
2 teaspoons honey
40mls coconut oil, melted, plus extra if needed
Desiccated coconut and dehydrated raspberries to coat
In a large non-stick fry pan over a low/medium heat, toast coconut until golden, stir frequently. Set aside to cool completely.
Roughly chop 80 grams of chocolate, set the remaining 170 grams aside. Place in a food processor along with the choc-nut, salt and cooled toasted coconut. Blitz for 2 minutes or until a rough crumb forms. Add the smooth peanut butter, honey and coconut oil. Process for 1 minute or until well incorporated.
Line a baking tray with baking paper.
Scoop a small spoonful of mixture into your hand, using your four fingers and palm, gently press the mixture into a ball. Do not roll the mixture between two palms, the ball may crumble. If mixture is too dry, add a little extra coconut oil and mix well. Place balls onto the lined baking tray and repeat with remaining mixture. Chill balls in the refrigerator for 1 – 2 hours or until hard.
Melt remaining 170 grams of chocolate in a large heat-proof bowl over a pot of simmering water, make sure the base of the bowl isn’t touching the water. Once melted, remove from heat.
Dip balls into melted chocolate then, back onto the baking tray. Sprinkle some with crushed dehydrated raspberries and others with desiccated coconut. Chill for 1 hour or until chocolate has hardened.