Spirulina Chocolate Truffles

Ingredients:

• 250g soaked cashews
• 1 tbsp Spirulina Powder
• 130ml maple or rice malt syrup
• 1 tsp vanilla extract
• 130g raw cacao butter
• 130g raw cacao powder

Directions:

For the filling

1. Pour the cashews into a blender.
2. Add half of the syrup, vanilla extract and Spirulina.
3. Place in the fridge for 1 hour.
4. Scoop out teaspoons of the mixture and roll into balls.
5. Place them on a tray lined with greaseproof paper.

For the chocolate coating

1. Melt the cacao butter in a glass bowl over boiling water.
2. Whisk in the cacao powder and remaining syrup until well combined.
3. Take the prepared balls and place them one at a time into the chocolate mixture.
4. Roll to coat.
5. Place the coated balls on the lined tray and continue until all truffles are covered.
6. Place in the fridge for 30-45 minutes until chocolate has set, then take out to enjoy.

Serving tip: Before the chocolate has set, you can roll them in cacao powder too.