Sarah’s Kitchen – Coconut, Cinnamon & Chocolate Truffles




Coconut, Cinnamon and Chocolate Truffles

This month we have a seasonal offering from Sarah of Inside Out Health & Fitness , the perfect sweet treat over the festive period and good for you! I have not had the opportunity to try them yet but I diffidently will as I know #Theboy will love them!

Ingredients:

110g almond nuts

30g Brazil nuts

2 Table spoons of coconut oil

Vanilia Extract

40g pwdered erythritol

Method:

Combine almond nuts, Brazil nuts, Coconut oil, vanilla extract and powdered erythritol in a food  in a food processor. (Add a few drops of liquid stevia if you want a sweeter taste). Whizz round till smooth.

Transfer to a bowl and refrigerate for about an hour Then dip a spoon in warm water and scoop out ten balls of the chilled mixture (this recipe makes ten). Lightly Coat your hands in some melted coconut oil/avocado oil/vegetable oil and roll the truffles into spheres that are about twice the size of standard truffles.

Then finally roll those spheres lightly in either desiccated coconut, cinnamon or raw cacao powder (another cupboard essential!) depending on the flavour you fancy!

Pop back in fridge for at least fifteen mins to harden. They keep for about a week, or up to three months if frozen!

Full of flavour but free of sugar and no need to use the oven! Enjoy! 🙂

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