Chocolate truffles, Hibiscus, Flower of Salt
Ingredients
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For the truffles:
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Medjool dates
200g, pitted
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Almonds
100g
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Raw cacao powder
45g
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Sea salt
1 tsp
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Coconut oil
2 tsp
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For the coating:
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Dark chocolate
200g
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Hibiscus powder
2 tsp
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Flower of Salt Kampot
1/2 tsp
Truffle Filling:
Blend dates, almonds, raw cacao powder, coconut oil and flower of salt in a food processor until crumbly and a dough forms.
Roll mixture into truffle balls and refrigerate.
Chocolate Coating:
Melt dark chocolate and dip the truffle balls into melted chocolate.
While wet, sprinkle hibiscus powder or flower of salt on top.
Place on parchment paper and let chocolate set, refrigerating for quicker results.
Store in the fridge.
