• Melt the cacao butter over a double boiler.
• Remove cacao butter from the heat and mix in the honey and coconut oil.
• Place the mixture in a food processor and add the cacao powder, coconut butter, vanilla, fresh orange juice, zest, and dash of salt.
• Process mixture until smooth and refrigerate for about 1 hour.
• Once the mixture has cooled remove from fridge and roll it into balls with your hands and place them onto a baking sheet lined with parchment paper.
• Place it back in the fridge and go on to 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. If the chocolate is too thick return it to the stove for a few seconds.
• Place each truffle on a sheet lined with parchment paper and let them cool and harden at room temperature.