Author Notes
A decadent chocolate truffle filled with Goji berries and rolled in a cacao and maca powder. —Jessi
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Ingredients
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2 tablespoons
palm shortening
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8 ounces
dark chocolate
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3/4 cup
coconut creme (the thick part on the top of the canned full-fat coconut milk)
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1 teaspoon
vanilla extract
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1/4 teaspoon
sea salt
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1/3 cup
dried goji berries, finely chopped
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2 tablespoons
raw cacao powder
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2 tablespoons
maca powder
Directions
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Heat the chocolate and palm shortening in a double boiler and let the mixture melt. Whisking the mixture frequently.
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Once the chocolate has melted add the coconut crème, vanilla and salt. Whisk through until the mixture is combined.
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Take off the heat and let cool a few minutes. Cover and store in the refrigerator until the mixture has set. Approximately 5-6 hours.
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Mix together the maca and cacao powder and place in a plate or shallow bowl.
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Use a small scoop to spoon out about a tablespoon of batter and roll the mixture in to a ball and then coat the truffle in the cacao mixture.
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Set aside on a plate and repeat until batter is gone. Serve immediately or store in the refrigerator in an airtight container.
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