These delicious Fairtrade truffles are easy to make and are perfect for sharing
Craft, recipe and styling Sarah Heeringa. Photography Amanda Reelick
125g Fairtrade dark chocolate
5 tbsp of coconut cream (use the thick white solids not the milk)
1 tsp coconut oil
2 tbsp maple syrup
8 tsp Cointreau (or other orange-flavoured liqueur)
beetroot powder for dusting (I used Chantal Organic Beetroot Powder)
Break the chocolate into pieces into the metal bowl with the coconut cream and slowly melt using the double boiler. Bring the water to a gentle simmer and continue to simmer gently, without stirring, until all the chocolate has melted.
Once the chocolate has completely melted, take the bowl off the heat and use the metal whisk to combine. Continue to whisk as you one by one mix in the coconut oil, maple syrup and Cointreau. Cover the bowl and leave it in the fridge for a few hours (or overnight) until it has become firm.
With clean, damp hands and a rounded teaspoon, scoop out the thickened mixture and gently shape into small balls. Sprinkle some beetroot powder in a bowl and roll the balls to cover. Store covered in the fridge or freezer.