A celebratory treat for a special day. I’ve been working on my new look and feel for a while now, squirrelling away behind the scenes, so I’m super excited today that I get to share it with you.
I’ve learnt so much over the past year. From my first photos that pretty much looked like they’d been in a bad car accident, i’ve found a new creative love in food photography! A creativity which I truly believe has helped me heal and put my autoimmune condition in remission.
I hope you like my new look. Whilst I’ll still cook Paleo I want my new blog to focus on the unforgettable food memories and stories we create through our love of good food. After all the beauty and enjoyment of food is in the making, the eating and the sharing, right? I can’t wait to write the next chapter of this journey with you. Will you be my co pilot?
I don’t drink champers so there’s no glasses clinking going on here, maybe a clunk of a good ol’ cuppa tea though, but please raise your hand and nibble one of these raw chocolate almond butter truffles with me to celebrate. Three ingredient dishes are simply the best and these melt in the mouth raw chocolate almond butter truffles are right up there delicious.
| Serves: |
10 truffles
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| Difficulty: | Easy |
| Hands On: |
| Overall Cooking: | 15 minutes |
| Rating |
Rate this recipe!
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- 1/3 cup raw cacao powder
- 1/2 tsp vanilla powder
- 1 tsp honey or sweetener of choice, to taste
- 50 g soft coconut oil (I like Coconut Merchant)
- 1.5 tbsp almond butter
- Pinch sea or Pink Himalayan Salt only if no salt in the almond butter
- 50 g shelled hemp seeds
- Mix all the ingredients bar the hemp seeds together in a bowl, using the back of a spoon, until smooth.
- Place the mixture in the bowl in the fridge to firm up for 5 minutes.
- 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.
- Place the shelled hemp seeds onto a platter and roll the raw chocolate truffles through the hemp seeds until fully coated.
- Line a baking tray with greaseproof pater. Place the chocolate almond butter truffles on top and chill in the fridge until ready to eat.
- 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!
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Jun Rees
Darling Jo,
I LOVE your new look!! Fantastic pics and content are so beautifully presented. Keep up the great work and looking forward to many more of your posts on this journey of creative living.
Love,
Lisa Rees
@maisonrees
Jo Harding
Thanks so much Lisa. Means so much coming from you as i just LOVE your photography. Thanks for all your support and encouragement babe. You’re the best x
Kate - Gluten Free Alchemist
Gorgeous! Perfect for Christmas and totally delicious x