Mocha Truffles

3 oz. (100g) of dark chocolate, 85%
1/3 cup (80ml) of full fat coconut milk
2 tsp. coffee extract
2 tbsp. almond butter
pinch sea salt
2 tbsp. cocoa powder, for dusting

Place the chocolate in bowl and heat in a microwave just until it starts to melt.

In a small pot, heat the coconut milk, along with coffee extract just until it’s coming to the boil. Next, whisk  in the almond butter with a pinch of sea salt, and stir until  smooth.

Pour the hot coconut milk mixture into the bowl with the  chocolate and stir it very gently and slowly until well combined.

Fix a layer of clingfilm right over the top of the mixture, to prevent a skin forming and chill in the fridge for about 2 hours, until firm.

Lightly dust a clean surface with cacao powder and roll a spoonful of the chocolate in it. Shape into balls and serve at  room temperature. 

Store in the fridge.