Cardamom & Coconut Dark Chocolate Bombs

Do yourself a favour and make a batch of these over the weekend to keep yourself from reaching for that chocolate bar next time you're hangry - all it takes is 15 minutes hands on time.

These Cardamom & Coconut Dark Chocolate Bombs are such a great little pick me up any time of the day. I sometimes need that sweet fix after dinner and these are perfect for just that, without overdoing it on the sugar. They’re quick to make, you’ll just love them.

They're refined sugar free, gluten free and if you go for a higher content of dark chocolate they can be dairy free & paleo approved

Here’s what you’ll need

Ingredients
* 1 cup desiccated coconut
* 2 tablespoons coconut oil
* 1 tablespoon coconut butter
* 1 tablespoon honey
* 1/2 teaspoon cardamom powder
* 1 cup dark chocolate chips
* Blood orange zest (optional)
* Sea salt flakes

Instructions
1. Combine the desiccated coconut, coconut oil, coconut butter, honey & cardamom together to a sticky consistency. Using a semicircle chocolate mould (or any other shape you’d like), spoon the mixture into the mould and press down. Refrigerate for up to an hour.
2. To temper the chocolate, place in a heatproof microwaveable bowl and heat on high for 30 seconds. Remove, stir and heat once more for 30 seconds. Continue this decreasing the time increments by 10 seconds each time till chocolate has melted and is smooth. Use your candy thermometer to check the temperature of the chocolate is never above 88 degrees F.
3. Carefully remove the cooled coconut from the mould and dip into melted chocolate, sprinkle with blood orange zest, sea salt and place on parchment paper until set.
4. Store in an airtight container & enjoy for up to a week!