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Caramel Truffles with Nut Butter and Cinnamon

 

Preparation Time
10 minutes

Cooking Time
None - freeze for 1 hour

Serves
Makes between 15-20 truffles, depending on size

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 2 tbsp. Lucy Bee Coconut Oil
  • 4 tbsp. Lucy Bee Cacao Powder/Drinking Chocolate
  • 2 tbsp. maple syrup
  • 2 medium sweet potatoes, cooked and diced
  • 250g Medjool dates, pitted and chopped
  • 4 tbsp. almond butter
  • 1 tbsp. vanilla essence
  • 1 tsp. Lucy Bee Cinnamon Powder
  • TO COAT:
  • Sprinkling of cacao nibs
  • Sprinkling of freeze-dried raspberries
  • Sprinkling of desiccated coconut

Method

  1. Melt the Lucy Bee Coconut Oil in a heavy-based pan, add the Lucy Bee Cacao Powder and maple syrup, stir together to make a chocolate sauce.
  2. Add the sweet potato, dates, almond butter, vanilla essence, Lucy Bee Cinnamon Powder and chocolate sauce, to a food processor or blender and blitz for 2-3 minutes, or until smooth.
  3. Transfer into a bowl and freeze for 1 hour. Once hard, roll into balls and cover in your chosen coating.
  4. Tip: These will keep in the freezer until you’re ready to enjoy them.

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