Chocolate, Coconut & Ginger Truffles

For stylish presentation, brush with melted coconut oil and roll some in cacao powder and some in desiccated coconut.

Lovely with a cup of herbal tea or as on-the-run food. For a lighter version, try the flax and goji without the chocolate dipping.

Preparation time: 10 mins

Serves: Makes about 20 truffles, depending on size

Ingredients:

• 1/2 cup raw cacao powder

• 1 1/2 cup coconut chips or 1 cup organic desiccated coconut

• 3/4 cup macadamia nuts or cashews

• 1/4 cup coconut oil

• Sweeten to your taste with 15 drops stevia or 2-3 tbsp coconut nectar, yacon syrup or your favourite sweetener

• 1 tsp ground ginger

• pinch cayenne or chilli powder (optional)

• 1/4 tsp vanilla extract or 1 tbsp vanilla powder

Method:

• Soften the coconut oil in the food processor. Add the other ingredients and process until broken up but not too fine

• Taste for sweetness and add a little more stevia or yacon syrup if required

• Form into bite sized balls. Decorate if you wish

• Put in the freezer or fridge to harden