Ingredients

• 1/2 cup coconut butter
• 3 tbsp cocoa powder
• 1 tbsp coffee powder
• 1 tbsp coconut oil
• 1 tbsp unsweetened coconut flakes
• 1/2 tsp maple syrup

Instructions

1. Soften and melt the coconut butter in a microwave.
2. Mix all the ingredients except coconut oil and keep the mixture aside.
3. Pour the coconut oil into 7-8 cubes of an ice cube tray.
4. Spoon the mixture and equally fill these cubes of the tray.
5. Gently pat them flat and level them with a spoon.
6. Freeze this mixture for 4-5 hours.
7. Defrost at room temperature for 15-20 minutes before serving this chocolate coffee coconut truffle.

Recipe Notes

Recipe by Jivanarpit Bhumika Pandya