Makes approximately 12 truffles
For the truffle ganache:
100g dark chocolate, broken into small pieces
1 rounded tbsp coconut oil
2 tbsp soya milk
Zest of 1 unwaxed lime
For the dustings:
1 tbsp desiccated coconut
1 tbsp cocoa
1. In a pan, heat the chocolate and coconut oil over a low heat until melted; stirring often. Stir in the soya milk and lime zest until combined. Pour into a bowl and refrigerate for at least 4 hours, or over night.
2. Remove from the fridge and leave the bowl at room temperature for 30 minutes. In the meantime, place the desiccated coconut and cocoa into separate bowls. Use a teaspoon to scoop out equal portions of the ganache and use your hands to shape into balls. Warm slightly in your hands and roll into either coconut or cocoa.
3. Refrigerate for 30 minutes before enjoying!