truffles

Snickers Moon Balls

Makes about 12 truffles

2 cups peanuts
½ cup raw cocoa powder
7 fresh dates, pitted
3 tbsp maple syrup
pinch of sea salt
peanut butter
100 g / 3,5 oz raw chocolate or dark chocolate, melted

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees.
Spread the peanuts onto a baking sheet covered with baking paper. Roast the nuts in the oven for 15 minutes stirring once after 10 minutes.

Let the nuts cool and pour them into a blender. Blend until fine crust. Separate about ¼ cup of the mixture into a small bowl. Add cocoa powder, pitted dates, maple syrup and salt into the blender. Blend until moldable dough. Take about 1 tbsp of the dough and create a ball. Press your thumb inside the ball to create a hole. Add about 1 tsp peanut butter into the hole. Press the sides of the truffle to cover the hole. Prepare the rest of the dough the same way. Dip each ball into melted chocolate. A good tip is to use a toothpick for dipping. Sprinkle on the peanut crust you saved. Freeze the truffles for 1 hour. Serve and enjoy. Store in the fridge or freezer.

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Blueberry Truffles

1 cup shredded coconut
¾ cup macadamia nuts
⅓ cup coconut butter
⅓ cup blueberries, fresh or frozen
5 tbsp raw organic honey or coconut syrup, or other natural syrup of your choice
3 tbsp lemon juice
1 tsp vanilla extract

Place all ingredients into a blender or food processor and blend until a thick paste. Form small balls. Sprinkle on some coconut milk powder. Freeze for 1 hour. Store in the fridge or freezer.

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Vanelja’s Raspberry Chocolate Truffles

1 cup almond flour/almond meal
½ cup coconut flakes
4 tbsp coconut butter
¼ cup raspberries
4 tbsp maple syrup or coconut syrup
1 tsp vanilla extract

Frosting:

Raw chocolate, melted

 

Place all the ingredients into a blender and blend until smooth dough. Pour the dough onto a plate and form truffle balls with your hands. If the dough feels too soft, add some almond meal so that you get a consistency that is easy to mold. You can also keep the truffles in the fridge for 1 hour which helps them to harden. Dip the truffles into melted chocolate and freeze for about 1 hour. Store in the fridge.

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