1/2 cup coconut oil
1/4 tsp fine sea salt
1/4 cup agave
1 cup cacao powder
6 1/2 tsp cold water*
1 tsp vanilla extract
Freeze dried strawberry powder
Freeze dried raspberry powder
Melt coconut oil in a pot on low heat, then transfer it to a bowl.
Add salt and maple syrup/honey, and whisk until evenly distributed in coconut oil.
Add cocoa powder and whisk thoroughly.
While constantly whisking, add cold water, 1/2 tsp at a time.
Cover the bowl with cling film and put it into the freezer for about 30 minutes or until the chocolate mixture sets solid.
Take the chocolate mixture out of the freezer. It should be solid, but malleable.
Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
Roll each truffle in the desired topping.
The truffles keep well in the fridge or in a cool dry place for about a week and a half. They can be kept in the freezer for up to a month.