Raw Honey-Almond Butter Truffles; A guest post from Almost Vegan.

by Brittany on April 19, 2011

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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.


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{ 23 comments… read them below or add one }

Kelly@RahRaw April 19, 2011 at 7:19 pm

Yum! Could you sub something for the coconut flour? (I don’t have any)…perhaps oat flour?


BrittanyAngell April 19, 2011 at 8:47 pm

I will ask Amber! I think oat flour sounds delish! Or maybe A nut flour?


Heather@GF Cat April 21, 2011 at 3:13 am

I think almond flour would be great!


Amber @Almost Vegan April 19, 2011 at 10:06 pm

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!


Playful and Hungry August 1, 2012 at 5:25 pm

I actually made something similar with almond flour and it was great, so I am pretty sure it works!


Hannah April 19, 2011 at 11:16 pm

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!


Amber @Almost Vegan April 20, 2011 at 8:29 pm

Trade you some of these for some of your marzipan balls or coconut-lemon balls? ;)


Bean April 20, 2011 at 6:09 pm

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.)


BrittanyAngell April 20, 2011 at 7:34 pm

I am crazy about raw truffles in any form! Really excited to try these myself! :)


Amber @Almost Vegan April 20, 2011 at 8:30 pm

Thanks, Bean! Let me know if you (and/or your parents!) try them! :)


rawkinmom April 21, 2011 at 5:23 am

awesome recipe!!! These are great for treats for Easter baskets!!!


BrittanyAngell April 21, 2011 at 4:31 pm

That is a GREAT idea! I love it moms don\’t fill their kids Easter basket with junk! Go you!!


Amber @Almost Vegan April 22, 2011 at 1:51 pm

Ooh, you're right, they would be!
Thanks! :D


sasha@blyssfulhealth April 22, 2011 at 1:19 am

These look great. I love how they look. I will have to try them.


jamie hayworth-chin April 22, 2011 at 11:50 pm

I wanted to let you know that I've nominated you for the Versatile Blogger Award. =)


sweet potato soul April 24, 2011 at 4:42 am

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 : )


Amber @Almost Vegan April 26, 2011 at 5:22 pm

Aw, thank you so much! :D If you like coconut-anything, you'll LOVE coco flour.


The Nourishing Home May 1, 2011 at 3:20 am

These look absolutely delightful! I saw this recipe posted on Cultured Kitchens and can't wait to try it! Blessings, kel


The Nourishing Home May 2, 2011 at 9:56 pm

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


Amber @Almost Vegan May 11, 2011 at 3:17 pm

Wonderful! So glad you liked them. Thanks Kel! :D


Joanna July 7, 2012 at 2:07 am

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


Joanna July 7, 2012 at 2:11 am

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!


Susan Holdman January 25, 2013 at 10:34 pm

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


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