1/4 cup creamy roasted almond butter
1/4 cup agave nectar
2 tablespoons cocoa powder
1 tablespoon vanilla extract
1 tablespoon orange zest
1/4 cup cocoa powder
1. Place cashews in a food processor and pulse until the texture of coarse sand.
2. Add almond butter, agave, cocoa powder, vanilla and orange zest and pulse until smooth.
3. Refrigerate for 2-3 hours, until firm.
4. Remove from fridge. Roll into half-inch balls. Coat with cocoa powder. Serve.
Makes 12 truffles.
Source: Elana's Pantry
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