- Average
- Average budget
4/5
(1 Votes)
Ingredients
- 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 dropper stevia
- ½ cup walnuts, chopped
- 1 tablespoon fresh rosemary, minced
Preparation
Step 1
In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia
Stir ingredients until well combined
Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency
Remove from freezer and roll into 1 inch balls
Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat
Serve
Be sure to store in fridge to maintain texture and consistency
Serves 12