Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut flour (sifted)
  • 2 tablespoon cocoa powder (sifted)
  • 1/2 teaspoon sea salt
  • 1 tablespoon chopped nuts of choice (I used chopped almonds)
  • 2 tablespoon dried unsweetened raspberries
  • 1/2 cup mild tasting nut butter of choice (I used homemade 'nutella')
  • 1/2 cup maple syrup (can sub for honey if not vegan)
  • 1/4-3/4 cup unsweetened almond or coconut milk*
  • 3/4 cup coconut oil (melted)
  • 1/2 teaspoon sea salt
  • 1 tablespoon + 1 tsp maple syrup

Instruction

  • Line a large baking tray with baking paper and set aside.
  • In a large mixing bowl, combine the coconut flour, cocoa powder, sea salt, chopped nuts and dried raspberries.
  • In a small microwave safe bowl, combine the maple syrup and nut butter until melted together. Add the mixture in the dry and mix until well combined- the batter should be extremely crumbly.
  • Slowly add the almond milk until it reaches a firm batter consistency. Using your hands, form into golf ball sized balls and set aside on a plate or tray.
  • In a small bowl, combine the melted coconut oil and maple syrup until a thick frosting is made. Acting quickly, dip the truffles in the frosting and ensure fully coated. If desired, dip in sprinkles straight after and place back on the baking tray. Continue the process until all the truffles are coated. Refrigerate for at least 30 minutes for truffles to firm up.