Happy Valentine’s Day!

Syanne shares some Valentine’s Day treats…

Dark Chocolate Truffles

Ingredients
200g dark chocolate very finely chopped (72% cacao or higher)
80 ml of coconut milk
1/2 tsp vanilla extract
*Optional coatings: 1/4 cup of unsweetened cocoa powder/desiccated coconut or ground nuts.

Method
1. Finely chop chocolate (the finer, the better) and add to a medium-sized bowl.

dark_1

2. In a small sauce pan heat the coconut milk over a medium heat until it just starts to simmer – not boil!

dark_2

3. Immediately add coconut milk to the chocolate, give it a little stir and quickly cover with a plate or
tea towel to trap the heat. Leave for about 5minutes to let the chocolate melt, then remove the cover
and very gently stir until all combined, creamy and smoothed. You can pop the bowl in the
microwave for 10seconds if you still have a few stubborn chunks.

4. Add the vanilla to the mixture and stir.

5. Place the mixture in the fridge to chill, uncovered for roughly 1 1/2 – 2hrs, until firm.

6. Once chilled, place your cocoa (or other coatings) on a small plate, ready for rolling. Using a small
scoop or tablespoon sized measuring spoon, scoop out the chocolate, then quickly but gently form into
a ball. Roll the ball in the cocoa coating (or leave bare), then place on a serving dish. Continue
scooping until no chocolate is left.

Processed with VSCO with a5 preset

7. Enjoy immediately or store covered in the fridge to set and stay firm. (Make sure the truffles are
super creamy by allowing to stand at room temperature for 10mins before serving.)

dark_5

Coconut & Macadamia Nut Truffles

Ingredients
1/2 cup macadamia nut butter – You can make from scratch too
1 3/4 to 2 of cups fine desiccated unsweetened coconut
1 tbs of melted coconut oil
2 tbs coconut milk
2-4 Tbsp organic powdered sugar or coconut sugar
1/2 tsp vanilla extract
Pinch sea salt
*Optional coatings: Fine desiccated coconut, finely chopped dried cranberries
or crushed freeze-dried strawberries.

Method
1. Add all the ingredients to a bowl a mix thoroughly until a thick well combined paste is
formed. If the mixture seems too wet, add a bit more desiccated coconut, if too dry and crumbly,

add a little more milk.

coco_1

2. Taste and adjust as needed, more salt or sweetener.

3. Place the mixture in the fridge to chill, uncovered for roughly 1 1/2 – 2hrs, until firm.

4. Once chilled, place your coconut (and/or other toppings) on a small plate, ready for rolling.

Coconutvid1

5. Using a small scoop, scoop out a tablespoon measure of batter, then quickly but gently form into a ball.
Your hands can warm up the mixture quite quick, so don’t worry too much about the shape.

6. Roll in to the coconut coating, then place on a serving dish.

7. Repeat until all batter is used up.

8. Return to the refrigerator and allow to firm up again for 5-10minutes before serving. Otherwise
store covered in the fridge, for up to a week. Allow the truffles to stand for 10mins at room temperature
when ready to serve.

Happy Valentines love Syanne x