Cacao nibs & coconut truffles - makes 10 pieces

You will need - 

1 tsp coconut oil

About 3/4 cup cacao nibs (more if you like a thicker chocolate) 

2 TBSP almond milk 

unsweetened coconut shreds for sprinkling 

walnut pieces 

mini cupcake parchment paper 

In a sauce pan on the stove over medium heat melt the coconut oil. 

Using a coffee grinder, ground the cacao nibs.

Stir in the ground cacao nibs and almond milk. 

Stir constantly until it all melts. 

Once the cacao nibs have melted remove from heat. 

Put 1 TBSP of the mixture into each mini cupcake parchment paper. 

Top with shredded coconut and a walnut piece in the center. 

Place cups in the refrigerator for at least 30 minutes to harden. 

Once they have set, the parchment paper pulls off easily.