Camu Coco Truffle

Yield: [12]

Ingredients

• 70% Dark Chocolate | 3 oz
• Coconut Cream | 1/4 cup
• Camu-Camu Powder | 1 Tbsp
• Yacon Syrup | 2 Tbsp
• Dried unsweetened coconut flakes | 3 oz

Directions

1. Melt the dark chocolate in a double boiler.
2. In a separate saucepan, warm up the coconut cream with the Camu-camu and Yacon. Heat until evenly combined, roughly 1 minute.
3. Combine the melted chocolate and the cream mixture until evenly incorporated. Refrigerate the mix until it becomes cool and hard. Roughly 30 minutes.
4. Using your hands, form 1-inch truffle balls and roll them in a coconut flakes. They can last up to one week in an airtight container in the refrigerator, but be sure to bring them to room temperature before serving.