16 balls

In a small sauce pan bring the coconut milk to simmer. Remove from heat, add softened butter and whisk. Pour the mixture into two different cups. Add 1 tsp of blueberry powder into one cup and 1 tsp of cranberry powder to the other cup. Mix and set aside.

Over a double boiler melt chopped white chocolate, stirring casually until it’s completely melted and smooth. Gently stir white chocolate equally into the cups and mix. Cool down to room temperature, cover with plastic wrap and refrigerate until firm enough to roll the balls.

Scoop out the mixtures and roll into small balls and roll each truffle in powdered sugar. Store in the fridge in airtight container up to 1 week or freeze for a longer storage.

Thank you for the recipe and photo: Kadri Valsberg