Today I am so excited to share a Guest Post with you from a new friend of mine! Meet Amber- She is the writer of the blog Almost Vegan! When I came across Amber’s site I knew I needed to include her brilliance into the April in the Raw festivities. So today I offer you a bonus recipe from a talented Chef that I know you will come to quickly adore!
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Hi everyone! I’m Chef Amber Shea from Almost Vegan, and I’ve got a fast, easy, and delicious recipe to share with you today in honor of April In The Raw. These tiny raw honey-almond butter truffles are a cinch to make, but they pack a big flavor punch. Feel free to make them 100% vegan by replacing the honey with agave nectar.
Raw Honey-Almond Butter Truffles
½ cup coconut flour
¼ cup raw almond butter
3 Tbsp raw honey
1 Tbsp ground flaxseed
1 Tbsp carob powder, for rolling
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.
Using a wooden soon, stir thoroughly to combine as best you can, then use your hands to incorporate the ingredients together completely.
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
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.
These delightful little truffles are a wonderful mix of flavors crammed into one tiny, perfectly-textured bite. Have a glass of cold almond milk nearby when you eat them, because trust me, these babies are dense and rich enough to make you thirsty!
Enjoy!
Yield: 12 truffles. Per truffle: 68 calories, 3.4g fat (1g sat), 9.3g carbs, 3g fiber, 2g protein.
{ 23 comments… read them below or add one }
Yum! Could you sub something for the coconut flour? (I don’t have any)…perhaps oat flour?
I will ask Amber! I think oat flour sounds delish! Or maybe A nut flour?
I think almond flour would be great!
Oat flour might be a bit bland, but Brittany's right, a nut flour could work well! Perhaps some very finely ground cashew or almond meal. Also, I used to make these with soymilk powder in place of coconut flour, so you could do that for a non-raw version!
I actually made something similar with almond flour and it was great, so I am pretty sure it works!
Amazing! These look so much like the raw marzipan I made, which I loved, but I bet these are tastier
I just made avocado coconut flour lemon balls, so as soon as I’ve eaten those I shall try these!
Trade you some of these for some of your marzipan balls or coconut-lemon balls?
Wow. These look fantastic! My parents went on a ski trip recently and came back raving about these truffles that this person had made that were similar to this – perhaps I should get them to try these! (That is if I don't eat them all myself first! haha.)
I am crazy about raw truffles in any form! Really excited to try these myself!
Thanks, Bean! Let me know if you (and/or your parents!) try them!
awesome recipe!!! These are great for treats for Easter baskets!!!
That is a GREAT idea! I love it moms don\’t fill their kids Easter basket with junk! Go you!!
Ooh, you're right, they would be!
Thanks!
These look great. I love how they look. I will have to try them.
I wanted to let you know that I've nominated you for the Versatile Blogger Award. =)
I'm looking forward to trying these, they look like donut holes!. As much as I love everything coconut I haven't tried coconut flour. Amber you're such an inspiration : )
Aw, thank you so much!
If you like coconut-anything, you'll LOVE coco flour.
These look absolutely delightful! I saw this recipe posted on Cultured Kitchens and can't wait to try it! Blessings, kel
I just made these today for a girls get-together I am having tonight! Oh my goodness, literally – they are delicious! I am going to have to make more because I ate four of them!!!
Thanks for the great recipe! Will be posting a link to your recipe to my FB page. Blessings, kel
Wonderful! So glad you liked them. Thanks Kel!
i was seriously blown away. first of all i made these in five minutes. and they were the most delicious things ive ever tasted. i gave one to my mom and she loved them also. seriously. holyyum
oh and i also used cacao powder instead of carob, so if anyone likes cacao as much as i do and wants a little bit more chocolatey taste, they should try it!
Thank you this is one of the few recipes that uses Carob. I have many food allergies and want to eat safely so again thank you for this wonderful recipe.
Sincerely, Susan From Michigan2013