After Dinner Mint Truffles

Total time 10 minutes | Makes 7 | Vegan | Gluten Free

Ingredients

• 175g medjool dates, pitted

• 105g raw cashews

• 30g desiccated or shredded coconut

• 2 tbsp cacao powder

• 1x45g block Mint Pana Organic chocolate

• Pinch sea salt

Topping

• 1x45g block Sixty % Pana Organic chocolate

• 2 tbsp. shredded coconut

Method

Step 1: Place all truffle ingredients into a food processor and pulse until everything is broken down and resembles a ‘fudgy’ texture (it should stick together nicely when compressed with your fingers). Take a tablespoon of the mixture and roll into balls. Place the truffles into the refrigerator.

Step 2: Meanwhile, melt 1x45g block sixty % Pana Organic chocolate in a saucepan (or Bain marie) over a low heat, then place into a small bowl. Remove truffles from fridge and dip the top into the melted chocolate. Sprinkle shredded coconut onto each truffle. Return to the fridge to set for 15-20 minutes, then enjoy.

Note: truffles will keep in an airtight container in the fridge for 1 - 2 weeks.