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Chocolate and Sacha Inchi truffles

Cacao nibs -

Chocolate and Sacha Inchi truffles


  • ⅓ cup heavy cream
  • ¾ cup coarsely chopped dark or semi-sweet chocolate
  • ½ - 1 tablespoon sacha inchi oil
  • Nuts, dried fruit, shredded coconut, cacao powder, cacao nibs, etc (to decorate)


  1. Heat the cream in a pan, without letting it boil.
  2. Add it to the chocolate, and start stirring until all the chocolate is dissolved.
  3. Add the sacha inchi oil and keep stirring.
  4. Put in the fridge for 3 hours.
  5. Make small balls, and decorate with whole, or chopped nuts and dried fruit, or roll over shredded coconut, chopped cacao nibs, or cacao powder. Keep refrigerated.