Easy to make chocolate ...that's delicious and nutritious, so you can stay on track and still indulge in these little truffles of chocolate joy!
Makes: c30 truffles (depending on how big you make them ...and how many you eat whilst making them!
Ingredients:
3 tablespoons nut butter, eg almond, cashew 2 tablespoons cacao powder 2 tablespoons agave nectar 1 tablespoon coconut cream (not to be confused with coconut oil) 1 heaped tablespoon coconut dust (= dessicated coconut in a food processor to produce a finer texture) Pinch course sea salt (optional)
+ 3 tablespoons coconut dust* to coat
Here’s what you do…
• Gently melt the coconut butter (in a bowl over water in a small saucepan you gently bring to boil.)
• In a mixing bowl, combine all the ingredients, stirring well.
Options:
• Line a small baking dish with cling film. Place the mixture in the pan and pressing to flatten evenly. Sprinkle with coconut dust.
• Roll the mixture in little (‘malteser size’) truffles and coat evenly with the coconut dust
If you’ve used a baking dish, place in the freezer to chill, then remove and turn out onto a flat surface. Then cut into little squares.
Notes:
• Feel free to play with the ingredients that you love by eg, adding dried fruit or using nuts instead of the coconut etc. • Another option is to use carob powder which gives a ‘caramel’ taste. • These store really well in an airtight container in the freezer (and they are quite good straight from the freezer if desperate!)
