Raw Honey-Almond Butter Truffles; A guest post from Almost Vegan.
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!
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!
Yield: 12 truffles. Per truffle: 68 calories, 3.4g fat (1g sat), 9.3g carbs, 3g fiber, 2g protein.