- 100g of Dark Chocolate (min 70%)
- 1/3 Cup of Full Fat Coconut Milk (80ml)
- 2 Tablespoons of Coconut Sugar
- 2 Tablespoons of Instant Coffee
- 2 Tablespoons of Cashew Butter
- Sea Salt
- Cacao Powder for Dusting
These and my hazelnut praline truffles are literally the best homemade chocolates you’ll ever make. They’re so easy and completely irresistible. These ones are the best combination of luxurious coffee and rich dark chocolate- they’re a coffee lovers dream. I’m so excited for you guys to try them!
Add the chocolate to a bowl and microwave it until its just starting to melt. In a small saucepan, heat the coconut milk, instant coffee and coconut sugar until it’s just coming to the boil. Whisk in the nut butter and a pinch of sea salt, whisking until smooth.
Slowly pour the hot coconut milk over the chocolate and stir it very gently until the chocolate melts fully. If you whisk it or stir too vigorously it will go stiff- so stir it very gently, just until the combined.
Place a layer of clingfilm over the mixture, so that it is touching the chocolate (this will stop a skin forming) and pop it in the fridge for about 2 hours, until firm but scoopable.
Lightly dust a clean surface with cacao powder and roll a spoonful of the chocolate in it. Shape into balls or cubes. Store in the fridge and serve at room temperature.