Raw Honey-Almond Butter Truffles

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Pinterest is an amazing thing, isn’t it? I can start looking at garden ideas and POOF! an hour is completely gone. If I spent as much time making the things I pin as I do looking for new things to pin, my yard would be pretty incredible. While Pinterest seems to be a collector area for canned soup and crock pot recipes, I’ve also found some pretty delicious raw recipes there as well. Like these honey-almond butter truffles from Raw Food Recipes. These are very sweet and really make the most of the beautiful flavor of raw honey. They remind me in a way of lovely honey Greek cookies I used to buy at a local Greek festival. Raw honey (or at least local honey) has an amazing, lovely flavor that processed honey loses. Not sure if it’s the processing or the time it spends on the shelf, but if you have local honey available, buy it!

This is another recipe using coconut flour. Coconut flour is gluten free, vegan and has all the vitamins and trace minerals of coconut without the fat. I find it makes a wonderful addition to raw desserts. It gives some of the texture of flour, but it is very light. What a great new discovery!

I followed the instructions and coated these in raw cacao powder, but if I made them again, I’d roll them in coconut instead. I don’t think the chocolate adds anything, personally, and I’m one who LOVES chocolate. You can experiment and find what works for you. Chopped pistachios might be great…or ground, toasted flax seeds…or cinnamon…or…

Honey-Almond Butter Truffles (makes 12 2″ truffles)

  • 1/2 cup raw, organic coconut flour
  • 1/4 cup raw almond butter (you can make this in your food processor)
  • 3 Tbsp. raw honey
  • 1 Tbps. ground flax seed (you can buy flax seeds and grind them in your coffee maker or food processor)
  • 1 Tbsp. raw cacao, raw unsulphered coconut or chopped raw almonds (for topping)
  1. Add first four ingredients to a medium mixing bowl and combine well using your very clean hands or a wooden spoon (I find using my hands a lot easier). Combine until you have a soft, sticky dough.
  2. Roll dough into a log about 2″ in diamter. Cut the log into 12 equal pieces.
  3. Roll each piece into a ball. Put topping (cacao or coconut, etc) into a small bowl.
  4. Roll each ball in the topping to coat.
  5. Put truffles in a storage container and refrigerate for at least 15 minutes before serving.
  6. Store in the refrigerator in an airtight container for up to 5 days.
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One response

  1. Pingback: Running Goals and Food as Fuel « SOLE Food Kitchen

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