Honey Nut Chocolate Truffles
Honey Nut Chocolate Truffles
Prep
30min
Total
15min
Servings
4
Ingredients
7
Level
Easy
Prep
30min
Total
15min
Servings
4
Ingredients
7
Level
Easy
Recipe by:Juliane Porter
Honey Nut Chocolate Truffles
Prep:30minTotal:15minServes:4
Ingredients
Directions
  1. Carefully (so as not to take them into the nut butter realm) grind your selection of soaked, dehydrated nuts in a spice grinder or food processor until coursely or finely ground depending on your preference. Pour ground nuts into a small mixing bowl.
  2. Add the coconut oil (my measurements above are not precise, I used 2 decent sized glops), Manuka honey (start with about 2 tablespoons, you can always add more) and a few turns of Himalayan Pink Salt to taste. There’s a decent amount of leeway with the ingredients, you want to end up with a sticky mass capable of making into truffle forms.
  3. Using a fork, mix the ingredients together until incorporated and you have a semi-firm, sticky mass in your bowl.
  4. Cut the mixture into approximately four sections while still in the bowl.
  5. Using dampened fingers, form each section into a ball. They don’t have to be perfectly round! They’re supposed to mimick the free-form shapes of truffles in the wild after all ๐Ÿ™‚
  6. Add the Cacao and Maca (if using) to another small bowl.
  7. Roll each truffle in the Cacao, Maca mixture until nicely coated.
  8. Place truffles in the fridge for about 15 minutes or until they’ve firmed up nicely. If they’re left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.
Ingredients
Directions
  1. Carefully (so as not to take them into the nut butter realm) grind your selection of soaked, dehydrated nuts in a spice grinder or food processor until coursely or finely ground depending on your preference. Pour ground nuts into a small mixing bowl.
  2. Add the coconut oil (my measurements above are not precise, I used 2 decent sized glops), Manuka honey (start with about 2 tablespoons, you can always add more) and a few turns of Himalayan Pink Salt to taste. There’s a decent amount of leeway with the ingredients, you want to end up with a sticky mass capable of making into truffle forms.
  3. Using a fork, mix the ingredients together until incorporated and you have a semi-firm, sticky mass in your bowl.
  4. Cut the mixture into approximately four sections while still in the bowl.
  5. Using dampened fingers, form each section into a ball. They don’t have to be perfectly round! They’re supposed to mimick the free-form shapes of truffles in the wild after all ๐Ÿ™‚
  6. Add the Cacao and Maca (if using) to another small bowl.
  7. Roll each truffle in the Cacao, Maca mixture until nicely coated.
  8. Place truffles in the fridge for about 15 minutes or until they’ve firmed up nicely. If they’re left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.
Directions
  1. Carefully (so as not to take them into the nut butter realm) grind your selection of soaked, dehydrated nuts in a spice grinder or food processor until coursely or finely ground depending on your preference. Pour ground nuts into a small mixing bowl.
  2. Add the coconut oil (my measurements above are not precise, I used 2 decent sized glops), Manuka honey (start with about 2 tablespoons, you can always add more) and a few turns of Himalayan Pink Salt to taste. There’s a decent amount of leeway with the ingredients, you want to end up with a sticky mass capable of making into truffle forms.
  3. Using a fork, mix the ingredients together until incorporated and you have a semi-firm, sticky mass in your bowl.
  4. Cut the mixture into approximately four sections while still in the bowl.
  5. Using dampened fingers, form each section into a ball. They don’t have to be perfectly round! They’re supposed to mimick the free-form shapes of truffles in the wild after all ๐Ÿ™‚
  6. Add the Cacao and Maca (if using) to another small bowl.
  7. Roll each truffle in the Cacao, Maca mixture until nicely coated.
  8. Place truffles in the fridge for about 15 minutes or until they’ve firmed up nicely. If they’re left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.
Notes

honey-chocolate-truffles

Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan โ€œfoodstyleโ€ and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.