Rosemary Chocolate Truffles
These delicious chocolate truffles are a delightful combination of rich cacao, creamy coconut, and nutty almond butter. Accentuated with a hint of fresh rosemary and a crunchy walnut coating, each bite is a burst of sweet and savory flavors. Perfect for a special treat or as a fanciful dessert offering, these truffles are sure to be a crowd-pleaser. Just remember to chill them in the fridge for the best textural experience.
— Constant Cookbook
Ingredients
- ½ cup cacao powder
- ¼ cup coconut oil
- ¼ cup coconut butter
- ¼ cup creamy roasted almond butter
- ¼ cup agave nectar
- 1 dropper stevia
- ½ cup walnuts, chopped
- 1 tablespoon fresh rosemary, minced
Instructions
- In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia
- Stir ingredients until well combined
- Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency
- Remove from freezer and roll into 1 inch balls
- Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat
- Serve
- Be sure to store in fridge to maintain texture and consistency
Yield
Serves 12
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