Blend all the ingredients until smooth.
Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
Place the cacao butter in a bowl over warm water and melt it completely.
Add the sifted cacao powder and mix until well incorporated.
Add the rest of the ingredients and mix thoroughly.
Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
Place into the fridge until set.
If the chocolate mixture starts to get solid, you can warm it up again.
Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.