February 1, 2017

Strawberry Almond Truffles

Strawberry Almond Truffles

When things get (t)rough(le), truffle it out. That’s pretty much all I have to say about that.

  • 1/2 cup frozen strawberries
  • 1/2 cup coconut oil
  • 1/2 cup almond flour
  • 1-2 tbsp maple syrup
  • 1/2 tsp almond extract (or vanilla if you don’t have almond)
  • few dashes of cinnamon
  • pinch of sea salt
  • 1 dark chocolate bar / 1 cup dark chocolate
  1. Place 1/2 cup frozen strawberries on the stove top. Saute until de-thawed then mash.
  2. Heat coconut oil until liquid.
  3. Combine almond flour, strawberry mash, coconut oil, maple syrup, vanilla extract, cinnamon, and sea salt in a blender until smooth. Place in freezer for about an hour.
  4. Take out of freezer and spoon into small balls / truffle shape.
  5. Melt chocolate and/or chocolate bar.
  6. Drizzle on top of truffles and freeze another hour.
  7. Keep in the freezer. When ready to eat, let thaw for 10-20 minutes.

I paired mine with a cup of MiCacao tea for some double chocolate / cacao action. Cacaction? Not my best. But this tea is the best. It’s made from organic South American cacao beans from ethically responsible sources. The tea is also made from the husk of the cacao bean which is usually tossed aside, forlorn and forgotten, as its insides (cacao) get all the attention. This means it reduces waste! So cool!!!!

This has been my night cap lately as it touches the sweet tooth yet doesn’t contain any sugar, and isn’t caffeinated. Cacao is also high in magnesium, which decreases cortisol and relaxes muscles, therein helping you sleep. Not paid for this blog review, just thought it was a cool product that deserved a little reCACAOcgnition. Plus I came up with the word reCACAOcgnition and wanted the world to know.

micacao strawberry almond truffle

strawberry almond truffle 1

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