Honey Struck Chocolate Truffles
This delicious recipe is not only easy enough for a twelve year old to make, the flavors are clean and the buckwheat honey adds a new flavor dimension.
Prep Time: minutes
2 cups raw almonds – ground
¾ cup raw cacao powder
5 dates, pitted
½ cup buckwheat honey
1 tablespoon raw organic coconut butter
Pinch of Celtic sea salt
Filtered water- as needed for desired moisture (usually 2 tsp -1/8th cup water)
Shredded coconut (optional)
In a food processor grind almonds. Next add the rest of the ingredients except the water and coconut and blend again.
Once everything is blended, add enough water to make the mixture moist. Roll chocolate mixture into balls, around the size of a golf ball or smaller.
Roll truffles into shredded coconut and store in fridge or freezer for at least 3-hours before serving.