Ingredients for around fifteen truffles:
-100g cashew nuts
-2 tablespoons of maple syrup
-60g melted coconut oil
-1 tablespoon of cashew nut puree
-20g grated coconut
-1 pinch of grated tonka bean
-1 pinch of cinnamon
-1 pinch of pink salt
-100g of Pecan Tonka Carrés Sauvages chocolate
-rose petals and raw Carrés Sauvages cocoa nibs for decoration
Mix together all the ingredients except the raw chocolate and the decoration elements. Mix on high speed until the mixture is smooth. Use your hands to form balls of dough weighing approximately 15g. Place them on a plate for 15 minutes in the freezer (or 1 hour in the refrigerator).
Meanwhile, melt the raw chocolate using double basin method. Once the chocolate has melted and the balls are frozen, coat them with chocolate by dipping them in using a fork.
Place the chocolate-coated truffles on a baking tray covered with baking paper and sprinkle your toppings on the truffles while the chocolate is still runny. Leave to set in the refrigerator for 30 minutes and enjoy!
The truffles keep perfectly for 10 days in the fridge, ideal if you want to make preparations in advance.