Camu Camu Cacao Cacao Truffles

Directions

1. Gently melt Cacao Gold Butter in a dish over just boiled water.
   

2. Once melted, whisk in Cacao Gold Powder and 3 tbsp maple syrup until mixture is smooth and glossy
   

3. In a separate bowl gently heat on low the coconut cream and Camu Camu Powder and 2 tbsp maple syrup until combined. Do not overheat
   

4. Add Camu Camu mixture to chocolate mixture and whisk until well combined.
   

5. Refrigerate for 30—45 minutes until firm enough to roll into balls.
   

6. Meanwhile roast hazelnuts in low oven until skin loosens and rub in tea towel to remove skins. Crush into small pieces.
   

7. Roll truffle mix into balls and then roll into crushed hazelnuts, cacao powder or dessicated coconut.
   

8. Refrigerate and bring to room temperature (about 20 mins) when ready to eat. These can be kept in a jar in the fridge for around 5-7 days. (if they last that long)

   
   

   Makes about 15 truffles.