For anyone who likes to dabble in raw/organic/wellness foods you probably have all these ingredients at home. I did, but mostly because my dear friend regularly visits supermarket superstores and dumps huge bags of various superfoods on me that I then have to come up with imaginative recipes for (for months to come in the case of things like raw cacao and coconut flour). I quite like being forced to be creative, and when I’m working from my home studio sometimes the best distraction is one that requires a bit of thinking and not too many calories, case in point. So thank you, Bella, for helping maintain my sanity.
These are actually pretty fab and I am going to hide them in the freezer for as long as I can as it’s the place the boys look last when they’re on a fridge binge. Shhhhh.
I feel that if I had some Medjool dates in the pantry they could’ve been even better, so try that if you have some handy.
Makes approximately 16 truffles
- 1 cup almond meal
- 3 tbs raw organic cacao powder
- 2 tbs raw organic coconut flour
- 3 tbs organic honey
- 2 tbs organic molasses
- 1 tbs organic coconut oil (melted)
- pinch sea salt
- 1/4 cup desiccated coconut
- With the exception of the desiccated coconut, mix together all of the dry ingredients in a large mixing bowl.
- Mix in the honey, molasses and coconut oil until well combined.
- Using heaped teaspoons of mixture, roll in your hands until you have even sized balls.
- Roll each ball in coconut.
- Freeze until hard. In hot weather they’re also best stored in the freezer until ready to serve.