These dairy free, gluten free truffles are my favourite little treat and a great alternative to make this Easter. They are refined sugar free and use raw cacao which is high in relaxing magnesium . Try making these for Easter this weekend and rolling into eggs rather than a ball.
To make these delicious truffles you will need:
4 soaked Medjool dates (at least 1 hour in boiling water or over night in cold water),
60g of coconut cream (chilled)
1 tsp of vanilla extract
4 tbsp of blitzed cacao nibs
20g cacao butter
30g cacao powder
(optional 1 tbsp of almond butter)
Method:
Melt the cacao drops in a bain-marie,
blend the soaked dates into a paste and then add all the ingredients together in a bowl.
Once mixed, leave in the fridge to chill for 30-40 minutes.
Take out the fridge and roll the mixture into 15g balls then roll in the blitzed cacao nibs
Chilling the mixture first will make it easier to roll into balls.
Let me know what you think, tag me in your photos on Instagram @seednutritionaltherapy
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