FILLING:

Prepare raw chocolate. Pour half onto the bottom of a lined dish and place in the freezer to harden, setting other half aside. To make filling, melt cacao butter and coconut oil together. Add remaining ingredients, mixing well until combined. Smooth filling over dark chocolate base and drizzle remaining chocolate over top. Set slice in the fridge to firm. Serve.

{ NOTE } 

This truffle slice is fine made without jasmine essential oil if you don’t have it on hand.

BASE: 

Melt finely chopped cacao butter and/or cacao liquor with coconut oil in a glass bowl over boiling water. Remove from heat. Whisk in all other ingredients, adding organic cocoa/raw cacao powder last. When velvety smooth, pour into chocolate moulds or a lined dish and chill in the fridge until hard.