Ingredients:

• 500g of dark chocolate
• 250ml of plant-based cream (oat cream used here)
• 1 pinch of fleur de sel (sea salt)
• 1 Cube cacao collagen

Assembly:

• 1 tbsp of beetroot powder
• 1 tbsp of grated coconut

Preparation:

1. Place the chocolate and cream in a bowl and melt them together in a double boiler.
2. Remove from heat, add the fleur de sel, and mix well. Chill the mixture in the refrigerator for at least two hours.
3. Form balls with the chocolate mixture, placing a Cube cacao collagen in the center of each one.
4. Roll the balls in the mixture of beetroot powder and grated coconut.
5. Keep the truffles chilled.

Recipe created by @margaux_yoga