Zev's Chocolate Coconut Truffles

Adapted from: The Vedge

INGREDIENTS:

• 3 cups shredded coconut + more for rolling
• 1 cup cacao powder
• ½ cup coconut powder
• ¼ cup maple syrup
• 1 TBSP vanilla extract
• ¼ cup cacao nibs
• ½ tsp cinnamon

STEPS:

1. In a small bowl, combine coconut and cacao.
2. Add coconut oil, maple syrup, vanilla, cacao nibs and cinnamon and mix together.
3. Take about 1 tablespoon of the batter and squeeze together in your hand, until it forms a ball shape.
4. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place into a lined container, (best with parchment paper).
5. Refrigerate for 6-12 hours to allow the coconut oil to harden. Tastes best when cold just out of the fridge. Really delicious with an espresso.

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