Instructions

Add the coconut cream, coconut oil and maple syrup to the TM bowl. Mix 5 seconds, speed 5 until combined.

Add the desiccated coconut and pink pitaya powder and mix 5 seconds, speed 4. Scrape down the sides with the spatula and repeat 5 seconds, speed 4. Place in the fridge for 10 minutes to make it easier to roll.

Roll the coconut mixture into balls and place on a tray lined with greaseproof paper. Freeze for one hour.

Melt the chocolate and coconut oil 3 minutes, 60˚C, speed 4. Scrape down the sides and melt again 2 minutes, 50˚C, speed 3.

Take the balls out of the freezer and leave aside for 10 minutes. Pierce with a skewer or toothpick and dip into the chocolate. Shake off the excess and leave to set on greaseproof paper. Pipe a design on the top or sprinkle with chopped nuts or freeze-dried raspberries.

Store in the fridge in an airtight container for up to 10 days. If they last that long without being eaten!