- 100g dark chocolate (70% or more)
- 2 tsp melted coconut oil
- 3 tsp coconut cream*
- pinch of sea salt
- cocoa powder or shredded coconut
In a double boiler fill the bottom with water and set to low med heat, bringing water to a simmer. Add chopped chocolate to top bowl, stir until melted. (Sauce pan or bowl MUST be dry. A drop of water, and the chocolate will get lumpy.)
Remove from heat and add coconut oil, coconut cream and salt until combined.
Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon quickly roll out balls. Place on a baking sheet lined with parchment paper. Store in the refrigerator overnight.
Roll in cocoa powder or coconut and serve.
*For best results, chill a can of coconut milk in the fridge for 1-2 hours. Separate the liquid coconut milk from the cream. Add the cream, NOT the liquid.