These are easy and delicious-- they will impress! They are very allergy friendly with no gluten, sugar, grains, or eggs. You can flavor them any ways that you like, get creative! I used cinnamon and cayenne to make a spicy truffle. I make a second flavor with cashews to make a creamier flavor. My recipe makes a small batch of about 6-8 truffles so double the recipe if youre cooking for a group (its just me over here).
Ingredients:
1/2 cup of prune puree (i use baby food prune puree)
1 tablespoon almond butter
1/2 cup of coco powder
1/2 teaspoon almond extract
1/2 tablespoon of coconut oil (or butter)
1/2 tablespoon stevia powder (use 2 tablespoons honey if you dont have stevia)
Flavors:
Cinnamon, cayenne and cashews to your taste
Place prune puree and almond butter in bowl and mix. Slowly add coco powder to mixture. Add the rest of ingredients and taste batter to see if it is sweet enough for your taste-- if you prefer it sweeter add more stevia or honey. Place bowl in the fridge for about an hour so that the batter can harden and thicken. Chop cashews and prepare ingredients for flavors. Remove the bowl from fridge. For the cinnamon cayenne truffles add cinnamon and cayenne to batter and stir. Spray your hands with Pam cooking spray so the dough does not stick to your hands. Roll dough into small balls for the cayenne truffles I rolled them in coco powder for a finish. Next the cashew truffles: roll chocolate balls in cashew pieces until covered. Place all truffles back in the fridge to harden and store until serving.
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