Persian New Year Truffles

• Truffle Ingredients
• 50 grams coconut milk
• 50 grams cacao powder
• 2.5 tablespoons maple sugar or sweetened to taste
• 10 grams cacao butter
• 1 teaspoon rose water
• 1 teaspoon vanilla bean paste
• 1 pinch maldon salt
• 1 ahmad black tea bag
• Topping Ingredients
• 3 tablespoons crushed pistachios
• 3 tablespoons dried rose petals
• 3 tablespoons desiccated coconut

1. Place the coconut milk in a small saucer and place over medium-high heat until it is boiling hot.
2. Once boiling, reduce to a simmer and add in the ahmad tea bag and let it sit for 2 minutes.
3. Turn off the heat, remove the teabag and add in the cacao butter. Stir until the cacao butter melts.
4. In a separate bowl sift the cacao powder, add in the maple sugar, sea salt, rose water and vanilla bean paste.
5. Pour the coconut milk mixture into the bowl with the cacao powder and other ingredients.
6. Stir until ingredients are evenly mixed. Place the bowl in the refrigerator for a minimum of 2 hours.
7. Roll about 1 tablespoon of the mixture between your hands and then roll into the various different toppings.

ingredients, coconut milk, cacao powder, maple sugar, cacao butter, water, vanilla bean paste, salt, black tea, topping ingredients, pistachios, petals, coconut

Taken from food52.com/recipes/27274-persian-new-year-truffles (may not work)