120g 75% - 85% dark chocolate, roughly chopped into small pieces
14g (1 tbsp) coconut oil
Hemp seeds, cacao nibs and crushed freeze dried raspberries for decorating
Blend together all truffle ingredients until smooth in your food processor or blender.
Put truffle mixture into a bowl and place into the fridge for 1 hour to firm up.
Once a little firmer roll truffle filling into balls...I made 9 golf ball sized truffles!
Place onto a tray or plate lined with baking paper and then transfer the plate into the freezer for half an hour.
Place chocolate and coconut oil into a large, 2 litre, pyrex jug. Melt in the microwave in 30 second increments, stirring every 30 seconds for a total of 2 minutes. The chocolate should be fully melted.
Remove truffles from the freezer and half a clean plate lined with baking paper ready. One at a time dunk the truffles into the melted chocolate. Use a spoon to dunk and roll quickly, lift each on out with a fork, carefully shake off excess chocolate and place onto the clean plate. Sprinkle with hemp seeds, cacao nibs or freeze dried raspberries as you go.
Once coated allow to set at room temperature or place into the fridge if you prefer a firmer truffle.
Store in the fridge for up to five days or at room temperature in seal tight container for up to 3 days. I would imagine these will freeze just fine and should last for up to one month. Thaw at room temperature for 20 -30 minutes before eating.