Handmade Chocolate Truffles - paleo, dairy free, low carb

• Mix the coconut milk and the honey in a sauce pan.
• Bring milk to a boil, then reduce the heat to low and let it simmer for about 2 hours, stirring occasionally. You will notice the mixture getting thicker and after 2 hours it should be thick enough so that it does not run off the spoon easily, and has a consistency similar to sweetened condensed milk.
• Mix in the cacao powder and vanilla extract and cook under medium-heat for about 5 minutes, stirring constantly so it does not burn. When the mixture starts to release off the bottom of the pan and has a very thick consistency remove from the stove and let it cool.
• Place it in the fridge for about 2 hours. It is important it is cool before you roll it.
• Remove from fridge, line your hands with butter and start rolling the truffles into balls.
• Place truffles back in the fridge and go onto making the chocolate shell.

Chocolate Shell:

• Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
• Add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C.
• Remove the truffles from the fridge and dip each truffle in the chocolate shell mixture.
• Place each truffle on a sheet lined with parchment paper and let them cool and harden at room temperature or in the fridge.