For the ultimate healthy but still decadent chocolate truffle, these ones don't take much effort or fancy ingredients, and you can do it all one pot. Adapted from Melissa Hemsley's Eat Happy (Ebury Press, 2018).

Makes around 30

1/2 c coconut oil

1/2 c maple syrup

1 c cocoa powder

1 3/4 c nut or seed butter

pinch sea salt

toasted coatings:

desiccated or shredded coconut

chopped pistachios

freeze-dried strawberry powder or pieces

Put all the ingredients in a small pot and melt over low heat, stirring until all combined, glossy and smooth.

Transfer to a wide, shallow dish and refrigerate or freeze until firm enough to roll.

Roll into small balls then roll in your coatings of choice.

Store in the fridge or freezer.