1 cup coconut oil
5 tablespoons cocoa powder plus extra for dusting
3 tablespoon raw honey
1/4 teaspoon sea salt
4 tablespoons almond butter
1/2 teaspoon cinnamon
Chocolate nibbles to decorate
Over a slow heat, place the coconut oil in a medium heatproof bowl over a saucepan of simmering water and melt gently. Remove from the heat. Add the cocoa powder and honey and stir using a fork until well combined. Then, add the salt, almond butter and cinnamon and mix well.
Place the bowl in the freezer for 2-3 minutes,
Then take it out and stir until you have a dense mixture. Put the bowl back to the freezer for a further 5 minutes or until the mixture is firm.
Remove the bowl from the freezer. Using a tablespoon, scoop out around 2,5 cm size balls and roll them between your palms.
Dust the truffles with the extra cacao powder and top with chocolate nibbles. Refrigerate until ready to serve.