I made some truffles for my roller derby team’s cake stall last weekend. As usual, I chucked them together at the last minute, using staples from my pantry and fridge. They were a hit, and a few people even asked me for the recipe.
Then it dawned on me… I make these exact truffles all the time, yet I’ve never shared it on my blog. Mostly because these are my bog-standard truffles (and I’m in the habit of trying to give you something a little more fancy!).
But, as I grabbed one to eat on my way home, I was reminded of just how good they are. So here it is, in all it’s 6-ingredient glory. My bog-standard (yet very yummy!) raw truffle recipe.
1 cup raw almonds
1 cup plus 2 tbsp desiccated coconut
2 1/2 tbsp coconut nectar
1/3 cup raw cacao powder
8 medjool dates, seeds removed
3/4 tsp vanilla powder
1-2 tsp water
Let’s do this!
In a food processor, add the almonds and 1 cup of desiccated coconut, and whizz until it reaches a fine powder.
Add the coconut nectar, cacao powder, dates and vanilla powder and whizz until the mixture becomes slightly sticky.
If it’s not coming together, add 1 teaspoon of water and blend again. If needed, add the second teaspoon of water.
Taking one tablespoon of mixture at a time, roll into balls and coat in the rest of the desiccated coconut.
Makes about 20 balls.
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