• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these truffles to allow coconut cream to separate.

  When ready to make the truffles, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place cashews, hardened coconut cream, dates, cocoa, orange juice and zest into a food processor and process until smooth and creamy.

  Scoop out into a medium sized mixing bowl and place in fridge to set for around an hour.

  Use a small ice cream scoop or a spoon to scoop the set truffle mixture and shape into 14 (1 inch) golf ball sized balls (or more smaller ones if preferred).

  Place on a sheet lined with baking paper and freeze for 30-60 minutes while you melt the chocolate coating.

Chocolate Coating

• Place chocolate chips and coconut oil in a small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the truffles and after checking they are firm and set dunk into the melted chocolate using one of two forks to hold each one as you turn them around in the chocolate until fully coated.

  Or another method is to hold each one over the melted chocolate with a fork underneath while you spoon over the chocolate letting any excess drip back into the bowl.

  Place on a rack or parchment lined tray to dry.

  If you have extra chocolate left over, simply drizzle this over the truffles.

  Put the truffles into the freezer for at least 2 hours. Once chocolate is set and crisp, serve with orange zest topping if desired.

  Store in an air-tight container in the fridge for up to 1 week or in freezer for up to 3 months.