First grate nutmeg.

Grate the fresh organic ginger.

Melt the coconut butter, just a little bit soft.

Mix nutmeg, ginger, fesh sea salt, cacao powder and coconut butter in a food processor.

Seperate the egg yolks and add them into the food processor.

Add 1 tbsp of cinnamon powder and 200 grams cacao powder to the blender.

Grate chunks of coconut in a big grater.

Remove the thick chunks of coconut skin from the grated coconut.

Add the shredded coconut to 2 bowls full of cacao mixture. Regrigerate it for a day.

Scoop out a spoonful of the mixture and roll into ball. Roll the chocolate balls over shredded coconut or sliced nut mixture.