Raspberry and Coconut Truffles

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Ingredients

100g coconut cream
10g Freeze dried raspberries
5g Freeze dried raspberries to decorate
15g Coconut flour
25g Desiccated coconut
1 standard bar of your favourite chocolate! (I chose to mix dark and milk lindt)


Method

  1. Simply combine the coconut cream, coconut flour, desiccated coconut and the freeze dried raspberries. Mix until you make a well mixed smooth (stiff) paste

  2. Roll the mixture into small balls. Freeze for 5 minutes on a baking tray until they are chilled

  3. Melt the chocolate and coat the balls. Sprinkle with the freeze dried raspberries and cool.

  4. Serve with a cappuccino and a smile.

Joanna Hollington