Easter egg chocolate truffles

For the vegan Easter egg chocolate truffles you need the following ingredients:

• 400 g of low-fat coconut milk
• 80 g of Formula 1 Smooth Chocolate
• 85 g of dark chocolate
• 2 tsp of desiccated coconut
• 1 tbsp of 100% raspberry powder

1. Put the coconut milk in the fridge and leave it for at least four hours or overnight. Then open the tin and drain the liquid into a glass. The coconut water can be used as a drink or in a shake. Scoop out the thick coconut cream, which should weigh about 170 g, and put it in a large bowl.
2. Set aside 1 tbsp of F1 Smooth Chocolate on a plate. Mix the remaining F1 powder with the coconut cream. Break the chocolate into pieces, melt it over a water bath and stir it smooth with a fork. Stir the melted chocolate into the coconut cream mixture and chill for about 30 minutes.
3. Put the F1 powder you set aside, the desiccated coconut and the raspberry powder each on a separate plate. Shape the coconut cream mixture into small eggs with your hands (about 25 g per egg). Finally roll the eggs in the F1 powder, the desiccated coconut or the raspberry powder until they are coated. The Easter eggs can be eaten straight away or chilled a little longer, as you prefer.