Raw Chocolate Almond Butter Truffles
Servings
10 trufflestruffles
Cook Time
15minutes
Servings
10 trufflestruffles
Cook Time
15minutes
Ingredients
  • 1/3cup raw cacao powder
  • 1/2tsp vanilla powder
  • 1tsp honeyor sweetener of choice, to taste
  • 50g soft coconut oil(I like Coconut Merchant)
  • 1.5tbsp almond butter
  • Pinch sea or Pink Himalayan Saltonly if no salt in the almond butter
To Decorate
  • 50g shelled hemp seeds
Instructions
  1. Mix all the ingredients bar the hemp seeds together in a bowl, using the back of a spoon, until smooth.
  2. Place the mixture in the bowl in the fridge to firm up for 5 minutes.
  3. Scoop a teaspoon sized ball into your hands and warm slightly in your palms so it’s easy to roll, not too much or they will melt. Repeat until all the mixture is used up.
  4. Place the shelled hemp seeds onto a platter and roll the raw chocolate truffles through the hemp seeds until fully coated.
  5. Line a baking tray with greaseproof pater. Place the chocolate almond butter truffles on top and chill in the fridge until ready to eat.
Storage
  1. Keep in the fridge for up to 4 days. For a softer truffle remove from the fridge and bring to room temperature before eating. Option to eat straight from the fridge for a chilled, dense truffle. My favourite!