These truffles are fructose-free, high in good fats and incredibly delicious. When I first made them, I ended up eating them all in one go (unfortunate). The recipe below makes 5 truffles. You can easily double the recipe to make 10. But if you're like me and have trouble with moderation, smaller quantities are probably better.
- 1 tbsp raw virgin coconut oil
- 3 tbsp ground almonds, plus extra for coating
- 1 tsp rice malt syrup *
- Pinch of salt
preparation
1. Bring the coconut oil to a soft paste consistency. If the oil is hard, place the oil in a bowl, sit the bowl in some hot water in the sink, and stir until it softens. If the oil is liquid, bring it to soft consistency by placing it in the fridge until it starts to firm up, then give it a good stir.
2. Stir in the ground almonds until well combined. Then stir in the rice malt syrup and salt. You might want to add the salt a tiny bit at a time and taste to see how much you like. I like it quite salted.
3. Roll the mixture into balls, coat the balls in the extra ground almonds and leave them in the fridge to firm up. Store them in the fridge, as they will start to melt at room temperature.
Makes 5 truffles.
* I use rice malt syrup because it's fructose-free. It's also what gives the 'caramel' flavour. But you could substitute raw honey or pure maple syrup.
NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.
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