Your new obsession
We have been eating these truffle balls like crazy in the house the past four weeks. It started with the Nicest Almond Butter Cups, and escalated to these power-ball adjacent delectable delights. I designed the recipe with tiny little balls in mind, similar to the experience of a truffle. And let me tell you, it has fooled even the pickiest junk food eaters in this house! #win
They only take 15 minutes to make, and 10 more minutes for the drizzle to harden (although drippy chocolate is equally as delicious in my opinion). Make a double batch of these and hide one container in the outside fridge- you’ll be glad you did!
These truffles are perfect for an elimination diet dessert or snack, or really for anyone who is okay with almonds, walnuts, and cashews.
Note: If you soak your cashews before making these, you’ll end up with a very wet dough, I don’t recommend (I tried it and was grossed out by rolling drippy balls. That didn’t sound right.)
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Nutty Truffle Balls
- Parchment Paper
- Food Processor
- 1/2 cup Cashews (raw)
- 1/2 cup Walnuts
- 1/2 cup Almond butter (creamy)
- 1/4 cup Gluten-free oats
- 1 pinch Himalayan pink salt
- 1/4 cup Honey
- 1/4 cup Coconut oil
- 1/4 cup Raw cacao powder
- 1 tbsp Maply syrup
- 1 pinch Himalayan pink salt optional
- Add oats to your food processor and process until almost flour consistency- 30-45 seconds.
- Add the rest of the ingredients for the balls and process, scraping down the sides of the food processor occasionally. Total processing time will be around 2 minutes. After it looks like a very small and consistent texture, pinch a small amount to make sure it sticks together easily. If for some reason it's too crumbly, add a little more almond butter and honey.
- Roll the mixture into very small balls using your hands. I prefer tiny balls, about 1 inch in diameter (like little chocolate truffles), but you can go as large as you like! Place balls on a large plate or baking sheet lined with parchment paper. Pop these in the freezer while you make the drizzle.
- Make sure coconut oil is liquid but not hot- you might need to use the microwave in spurts of 5 seconds to melt it slightly.
- Whisk the cacao powder into the coconut oil in parts, make sure it doesn't clump as you go.
- Whisk in the maple syrup and a pinch of salt (if desired)
Top The truffles
- Pull your balls out of the freezer and group them close together in the center of the sheet. Test a ball with your drizzle. If it soaks in immediately, either you need to add more cacao powder to your coconut oil to thicken it, or it's too hot and needs to go in the fridge to cool for 10 minutes. If the drizzle sits on top of the balls, drizzle away!
- Allow the balls to set in the fridge or freezer for 10 minutes, and then you can store them in an air-tight container in the fridge for up to a week (if they last that long!)