Rosemary Chocolate Truffles
Ingredients
The truffles
-
½
cup
cacao powder
-
¼
cup
coconut oil
-
¼
cup
coconut butter
-
¼
cup
creamy roasted almond butter
-
¼
cup
agave nectar or honey
-
1
drop
stevia
The coating
-
½
cup
walnuts, chopped
-
1
tablespoon
fresh rosemary, minced
Instructions
- Combine cacao powder, coconut oil, coconut butter, almond butter, agave nectar, and stevia in a large bowl.
- Stir the ingredients until well combined.
- Place the bowl in the freezer for 10-15 minutes until the mixture is cold and firm.
- Remove from the freezer and roll the mixture into 1-inch balls.
- In a separate bowl, combine chopped walnuts and minced rosemary, then roll each truffle in this mixture to coat.
- Serve the truffles and store any leftovers in the fridge to maintain texture.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
15g
Total carbohydrates
15g
Total protein
3g
Sodium
5mg
Cholesterol
0mg
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