I created this recipe as part of the #giftsforthegut campaign run by Lily Soutter Nutrition to raise awareness for Bowel Cancer UK.
Did you know that more than 41,000 people are diagnosed with bowel cancer each year, around 300,000 live with Inflammatory Bowel Disease (Ulcerative Colitis and Crohn’s disease).
Bowel & Cancer Research is a leading authority on the bowel, funding the best research across the UK and supporting our next generation of research experts through a dedicated PhD programme. You can donate here.
This recipe will also feature amongst others on @bowelcancerrsrc. It’s super simple and something I hope everyone will love.
Melt the chocolate and coconut cream in a non stick pan over a low heat. Add a pinch of salt.
Pour into a bowl and leave to set in the fridge overnight, or for several hours.
Using one of the mini ice cream scoopers, a melon baller or simply teaspoons make and roll roughly 15-20 chocolate truffles. Roll in desiccated coconut to finish.
Serve cold straight from the fridge. The truffles should keep in the fridge for about a week or store in the freezer.
For alternative christmassy finishes, try pistachios or pecans pulsed in blender, freeze dried raspberries or red and green sprinkles.
For more information on the Lily Soutter for Bowel and Cancer Research recipes go to www.bowelcancerresearch.org