By Chef: Amber Crawley
Posted: May 24, 2012
Dense, rich, perfectly textured, and cute to boot! These truffles will definitely satisfy that sweet tooth and leave you feeling energized and alive. Raw honey is rich in enzymes, antioxidants, vitamins, minerals and carbohydrates to give you a boost of energy and goes so well with the rich earthy tones of almond butter. Coconut flour is an amazing raw product that gives a lightness to recipes such as these truffles, and a great coconut flavor without any added fat. Flax is of course incredibly rich in omega 3 fatty acid and can be ground fresh in a coffee grinder or high speed blender. This recipe calls for carob powder for rolling as the finishing touch but chocolate (raw cacao) powder can be substituted if you’re feeling especially decadent.
Yield: 12 truffles
- ½ cup coconut flour
- ¼ cup raw almond butter
- 3 Tbsp raw honey
- 1 Tbsp ground flaxseed (grind whole seeds in blender or coffee grinder)
- 1 Tbsp carob powder, for rolling
1) Combine the coconut flour, almond butter, honey, and flaxseed in a medium bowl. Add a pinch of sea salt if your almond butter is unsalted.
2) Using a wooden soon, stir thoroughly to combine as best you can, then use your hands to incorporate the ingredients together completely.
3) Divide the mixture into about 12 portions and roll into balls. You can be OCD about it like me and weigh each one to ensure they’re the same size, but you certainly don’t have to
4) Place the carob powder in a small bowl. One at a time, place a truffle into the bowl and roll it around gently to coat. Transfer each truffle to a small plate once coated. When all truffles are coated, place the plate in the fridge to chill for 10-15 minutes.