4 tbsp raw cacao butter
3 tbsp raw coconut oil
4 tbsp agave nectar (or raw honey if not vegan)
60 g cacao powder
4 tbsp orange juice
1 tbsp fresh grated ginger (or less if you prefer it milder)
1/2 tsp sea salt
Melt the cacao butter in a small saucepan over a low heat. Remove from heat, add coconut oil and agave nectar and whisk to combine. Add the remaining ingredients. Place in the fridge to cool and set for 10 minutes. Then form 15-20 small round truffles with your hands. Roll the truffles in cacao powder and store in the fridge.