1/2 cup coconut oil, warmed to soften
1/4 tsp. Himalayan crystal salt plus a pinch for garnish
2 tsp. vanilla extract
3/4 cup maple syrup
1 cup dried shredded coconut
2 cups raw cacao powder
In a high-speed blender, blend the warmed coconut oil, salt, vanilla extract and maple syrup. Add the shredded coconut slowly and blend until smooth.
Pour the mixture to a large mixing bowl. Slowly stir in cacao powder and mix by hand until thoroughly combined. Watch for chunks of chocolate and combine well. Place the bowl in the refrigerator for about 15 to 20 minutes to harden the mixture slightly.
Spoon heaping tablespoons of the mixture and roll into small balls. If the mixture sticks to your hands and you aren’t able to roll it easily, put it back into the refrigerator for a little longer to achieve the right consistency.
Sprinkle finished truffles with a pinch of Himalayan crystal salt and store in an air-tight container in the refrigerator.