make and do

• - roughly chop the dark chocolate into small chunks
• - place the chopped chocolate, coconut oil and nut butter into a medium sized bowl and set to the side
• - in a small saucepan heat through the coconut milk and then pour over the chocolate, oil and almond butter
• - with a spatula gently stir until the chocolate and oil are melted through until combined
• - stir through the desiccated coconut
• - cover the bowl and pop into the fridge overnight (or minimum 4 hours)
• - pour some cacao powder or desiccated coconut onto a wide set bowl
• - remove the bowl from the fridge and using a small spoon, scoop out a small amount of the mixture and roll it into a ball in the palms of your hands and then roll in the cacao powder / desiccated coconut. cold hands help at this stage, give ‘em a rinse with the cold tap!
• - repeat until all the mixture is used up (I admit this is a little messy, but what the hell, embrace it!)
• - return to the fridge to firm up – about twenty minutes
• - enjoy at room temperature (little squidgy) or from the fridge (firm!), whichever your preference!
• - store in the fridge for up to a week or freeze for a month