I’ve been creating a selection of home made truffles for a while now, but creating that melt-in-the-mouth ganache has proved difficult- until I had the idea of using coconut oil in place of the traditional dairy cream. Coconut oil is solid at room temperature and melts at a gentle heat. 
The flavours of chocolate and lime remind me of the boiled sweeties from my childhood- teamed with a gentle background of coconut and grown up cocoa and you have the perfect truffle. 
No one will ever guess these are vegan…

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! 

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