Chef Shayna has a wonderful confection you can whip up with the local product, "Molucca Chocolate."
Chocolate truffle Ganache Base
Ingredients
1 cup shredded coconut
2 cups raw cashews
3/4 cup cacao powder
1/4 cup pure REAL maple syrup
1/2 cup coconut oil
1/4 cup cacao nibs
1TB vanilla
1 tsp salt
Directions
In a food processor blend coconut & cashews for 10-15 seconds. Add in remaining ingredients until well combined and a paste forms. Place in fridge to chill for 30 minutes.
With your hands, roll balls into truffle size spheres. Place in a freezer to set for 20 minutes.
Ganache coating
Ingredients
1 cup coconut oil
1/2 cup maple syrup
1/2 cup cacao powder
1 tsp salt
1 tsp vanilla
Directions
Blend all ingredients in food processor or blender.
Coat chilled truffles using a fork. Place on plate back into freezer to set up.
Store in an airtight container for 1 week (or as long as they last, which isn't long in my house)