Chaga chocolate truffles (makes 8 truffles)
2 tbsp butter (or cacao butter)
1/2 oz. dark chili chocolate (70-80 %)
2 + 2 sachets NordicNordic cinnamon chaga tea
2/3 cup canned black beans
4 medjool dates, pitted and chopped
3 tbsp raw cacao powder
1 tbsp unsweetened almond butter
1/4 tsp sea or himalayan salt
1 tsp vanilla extract
1/3 cup crushed coconut flakes
Melt butter and chocolate in a small pot or saucepan. Cut open two of the tea bags and stir tea powder into the pot, set aside. Drain and rinse beans, chop dates and stir into the chocolate mixture with rest of the ingredients, except for the coconut flakes.
Pour mixture into a food processor and mix until smooth. Cut open the remaining tea bags, pour content on one plate and place the crushed coconut flakes onto another plate. Form eight small balls of the mixture and roll half in chaga powder and the other half in the coconut flakes. Freeze for 10 minutes or place in fridge for an hour before serving.