These scrumptious truffles are another version of my favourite Scroggin Truffles, however this time round I used raw honey and nut butter to bind the mixture as opposed to dried fruit. Thus they taste extra nutty and are the ideal snack as we hit the road (in 10 minutes!) for the weekend.
They’re already a huge hit for the little lady – I think I just may have to whip up some more in a couple days 🙂
Nutty Truffles (makes approx 25)
1 cup desiccated coconut (or coconut chips)
1 cup nuts (I use a mixture of hazelnuts, almonds, cashews, and walnuts)
2 tbsp almond butter (or peanut butter)
2 tbsp raw honey
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp full fat coconut milk
40g/1.4oz chopped dark chocolate (70% cocoa solids or higher) – optional
3 tbsp extra desiccated coconut to coat
Place all the ingredients, except the extra coconut to coat, in the food processor and blend until it all comes together in a sticky ball. Transfer the mixture to a bowl and refrigerate for 30mins+
Roll the mixture into walnut sized balls and coat in the desiccated coconut.
Store in the refrigerator.
Makes approx 25 truffles.