Almond butter filling:
* 1 cup almond butter
* ¼ cup butter, softened
* ½ cup Organic Traditions yacon syrup
* ½ oat flour
* 2 scoops Neocell hydrolysed Collagen
* 1 tsp vanilla extract
* Pinch of sea salt
Chocolate coating:
* ½ cup raw Organic Traditions cacao butter
* ½ cup raw Organic Traditions cacao powder
* 2 tbsp Organic Traditions yacon syrup
* Pinch of salt
Instructions:
* In a large bowl, add almond butter, softened butter, yacon syrup. Oat flour, collagen, vanilla extract and pinch of sea salt
* Stir using a mixture until fully mixed
* Cover the mixture and leave in the freezer for 30-40minutes
* Prepare a large baking sheet and line with parchment paper
* After the mixture chilled, scoop out tablespoons, roll into balls and place truffles on lined baking sheet
* Place the baking sheet in the freezer for 30-40minutes
* Whilst the truffles set, make the coating
* Heat the cacao butter and allow to melt in a saucepan for around 2 minutes
* Remove from heat and add cacao powder, yacon syrup, sea salt, whisk until fully combined.
* Remove truffles from freeze and insert toothpick into one truffle, dip into liquid chocolate, gently moving around until fully coated.
* Repeat for all truffles and place coated truffles in the freezer for 5-10minutes until the coating has set
* Store these in an air tight container
Enjoy these delicious enriched truffles on a warm summer day.
