Thai Peanut Truffles

Ingredients

Filling

• 1/3 cup raw coconut butter (not oil!), liquified
• 1/2 cup raw peanut butter
• 1 tsp pure vanilla extract
• 3 Tbsp fresh lime juice
• 1 tsp chili flakes
• 1 Tbsp very finely minced fresh ginger (or 2 tsp dried)
• 2 Tbsp raw coconut nectar or maple syrup

Raw chocolate

• 1/2 cup raw coconut oil, warmed to liquid
• 3/4 cup raw cacao powder
• 1/4 cup raw coconut nectar or maple syrup
• a pinch sea salt

Directions

1. To make the filling, whisk together ingredients until smooth. Place in the freezer to firm up enough to roll into balls, about 10 minutes.
2. Meanwhile, to make the chocolate, whisk together all ingredients until smooth. Once the filling is set, dip each truffle into the chocolate and place on a foil lined sheet pan. Place back into the freezer until chocolate is set, about 15 minutes. Store in the fridge.
3. (Alternatively you can simply pour each mixture into cupcake paper molds, then set in the fridge or freezer until solid.)