Directions

1Gently melt coconut oil and maple syrup together and stir in nut butter. Place cacao/cocoa powder and ground chia seeds in food processor or blender, and slowly pour in combined coconut oil, maple syrup and nut butter. Mix on low speed until well combined, then stir in (by hand) your choice of flavouring and dried fruit (see below for suggested flavour combinations). Mix well.

2Place mixture in fridge for around 20 minutes, until firm enough to handle. In the meantime, prepare materials for rolling truffles. You will need the garnish in a shallow dish (chop/grind nuts if using), a teaspoon or melon scoop, a bowl of cold water to keep hands/utensils moist, and a tray lined with baking paper.

3When mixture is solid enough to be rolled into balls with wet hands, get working fast. Use a heaped teaspoon of mixture per truffle. Roll and coat each truffle in garnish, then place on tray and refrigerate until set. If mixture has become too firm to handle, allow it to sit at room temperature again for a few minutes. It’s a messy job – embrace the mess!