8 oz (225 g) dairy-free dark chocolate, chopped

1 cup (140 g) frozen blueberries, thawed

1 cup (100 g) cocoa powder, sifted

Place the chocolate in a bowl.

In a small blender, purée the blueberries until smooth. Into a small saucepan, strain the blueberry purée to obtain 1/2 cup (125 ml). Discard the seeds.

Bring to a boil. Pour over the chocolate and let melt for 3 minutes without stirring.

With a whisk, stir until the ganache is smooth. Pour into an 8-inch (20 cm) square glass dish. Refrigerate for 2 hours or until firm.

Line a baking sheet with parchment paper.

With your hands dusted with cocoa powder, shape the ganache into balls using about 1 tbsp of ganache for each truffle. Place on the prepared baking sheet and freeze for 1 hour or until the truffles are firm (see note).

Place the cocoa powder in a bowl.

Roll the truffles in the cocoa powder, one at a time, and return to the baking sheet. Let set for 3 hours or overnight in the freezer. Bring to room temperature before serving.

The truffles will keep for about 3 months stored in an airtight container in the freezer.

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