Chocolate Truffles

210g organic canned coconut cream

2 tbsp seeds or nut meal (sunflower seeds, pumpkin seeds, almonds or hazelnuts)

1 Vanilla Pod

Topping flavour for rolling in: Coconut, sesame seeds, nuts, hemp seeds, Changing Habits Cinnamon OR blend an equal amount of rapadura sugar to cacao melts until fine, with a dash of cinnamon and use this to role the balls in (yum!)

Thermomix Method

Chop dates 6 seconds, speed 7, set aside

Heat the cacao melts, seaweed salt and coconut cream on 50C speed 2 for 6 minutes or until melted

Add dates and chosen seed or nut meal to mixture and mix 10 sec speed

Transfer mixture into bowlPlace in freezer for 20-30 mins (no longer or balls will be too hard to work with)

Take out of freezer, roll into small balls and roll in your favourite topping

Place in refrigerator to chill

Method without a Thermomix

Chop the dates finely and set aside

Warm the cacao, seaweed salt and coconut in a pan until the cacao is melted (do not boil, best done in a double boiler).

Add dates, chosen seed or nut meal, melted cacao and coconut mixture into a blender and blend until smooth.

Transfer mixture to freezer for 20 to 30 mins (don’t leave any longer or they will be too firm to roll)

Roll in balls using wet fingertips so the mixture doesn’t stick to your hands

Place in refrigerator to chill

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Chocolate Truffles