Author Notes
Raw chocolate and almond truffles, coated with sparkling bronze crunch. Impressive after-dinner sweets to surprise your guests. —Laura | Lau Sunday cooks
Ingredients
-
1 cup
coconut oil
-
5 tablespoons
Organic hot chocolate granules
-
3
Raw honey
-
1/4 teaspoon
Sea salt
-
4 tablespoons
Almond butter
-
1/2 teaspoon
Cinnamon
-
1/4 teaspoon
Rum extract
-
1 cup
Bronze crunch
Directions
-
Put the coconut oil into a medium bowl suitable for microwave and heat for 1 minute until the oil is melted.
-
Using a fork, stir in the hot chocolate granules, then pour in the honey and stir until well combined. Add the salt.
-
Pour in the almond butter, cinnamon and rum extract and whisk. Place the bowl in the freezer for 2-3 minutes, then take it out and whisk well until you have a dense mixture.
-
Put the bowl back to the freezer for 5 minutes more.
-
Meanwhile you can make a nice cup of tea
-
Remove the bowl from the freezer. The mixture will be firm, so using a ice cream scoop, scoop out around 2,5 cm size balls and roll them between your palms.
-
Roll them round the sparkling bronze crunch to coat, then place them on wax paper.
-
Leave the truffles at room temperature for 30 minutes before storing them in the fridge in an air tight container. Enjoy!
See what other Food52ers are saying.