Heat water in a small saucepan, place a heatproof bowl on top. Measure out all ingredients. Melt the cacao butter over a water bath, while stirring.

Remove from heat, add coconut oil and sweetner and whisk until well combined.

Add cacao powder, lemon juice, ginger, almond extract and whisk until thick and smooth.

Let the mixture to cool off then set in the freezer for 7-10 minutes. This part is a little tricky. Try to catch the moment when the mass is not completely frozen but just became solid. Using a spoon, scrape some mass and form 12-15 small round truffles with your hands. Roll the truffles in cacao and/or cinnamon and store in the fridge in a sealed container.