Break up the chocolate into small pieces
In a heavy saucepan, bring the cream to a boil
To the boiling cream, add in the chocolate pieces and whisk quickly.
Add in the coconut oil and desiccated coconut/coconut flour and stir until mixed evenly – making sure there are no lumps. Taste the mixture and add some xylitol if you prefer it sweeter.
Pour mixture into a bowl and cool in the fridge for about an hour.
Once cool, roll the mixture into evenly sized balls - it’s up to you what size you’d like!
Coat half the mixture in the flaked almonds, and half the mixture in the raw cacao.
Store in an airtight container in the fridge until serving!
