The dark chocolate and almonds in this recipe are rich in monounsaturated fats, magnesium and potassium are all important for heart health. Almonds are a great source of Calcium and Vitamin E.

Additionally, the recipe contains phosphorous, another important mineral for bone health.

Ingredients

2/3 cup Canned Coconut Milk (full fat)

200 grams Dark Chocolate (chopped)

1 tbsp Butter

1/4 tsp Sea Salt

1/2 cup Almonds (or 125 gms finely chopped)

1/2 tsp Cardamom

1/4 tsp Ground Ginger

1 Tbsp Maple Syrup

Directions

Heat the coconut milk in a small pot over medium-low until just simmering, stirring often.

Add the chocolate, butter, and salt and turn the heat off. Add the spices. Stir with a spatula until the chocolate has melted and the mixture is completely smooth.

Pour into a bowl and cover tightly with plastic wrap. Transfer to the fridge to harden overnight or for at least four hours.

Place the almonds on a plate.

Remove the truffle mixture and scoop about two tablespoons and form into balls, working quickly before they soften. Roll into the almonds. Place them in a container and store them in the fridge.

Leave them out for a few minutes prior to serving. Enjoy!