Chocolate Goji Berry Maca Truffles

1. 1

   Heat the chocolate and palm shortening in a double boiler and let the mixture melt. Whisking the mixture frequently.

2. 2

   Once the chocolate has melted add the coconut creme, vanilla and salt. Whisk through until the mixture is combined.

3. 3

   Take off the heat and let cool a few minutes. Cover and store in the refrigerator until the mixture has set. Approximately 5-6 hours.

4. 4

   Mix together the maca and cacao powder and place in a plate or shallow bowl.

5. 5

   Use a small scoop to spoon out about a tablespoon of batter and roll the mixture in to a ball and then coat the truffle in the cacao mixture.

6. 6

   Set aside on a plate and repeat until batter is gone. Serve immediately or store in the refrigerator in an airtight container.

* Per serving · 4 servings · Values may vary.