These amazing truffles are a favorite at our restaurant, GZen!
3 cups organic shredded coconut
1 1/2 cup raw cacao powder
3/4 cup agave nectar, maple syrup or raw honey
1/3 cup raw cold pressed coconut oil
1 Tsp Ceylon cinnamon powder
1 Tsp. Lacuma Powder (optional but gives a rich Carmel flavoring
Pinch of Celtic sea salt
Instructions: Add all dry ingredients into a large mixing bowl and mix by hand. Leave about one quarter cup of shredded coconut on a separate plate for finishing touches. In a small saucepan, slightly warm the coconut oil just enough to liquefy. Add coconut oil and sweeter to dry mix and mix well with a wooden spatula. Use a teaspoon
or melon batter and scoop out raw chocolate mixture into small balls. Slightly dampen hands and roll into round truffle size pieces. Finish by rolling each truffle in extra shredded coconut. Dust each with a little Ceylon cinnamon for a final touch. Put into fridge or freezer for 20 minutes and allow hardening. When ready to serve, leave out for 10 minutes and serve with a sprig of fresh mint and a dusting of cacao powder on the plate.