I’m pretty sure that I have a vague addiction to almond butter. I will put it in anything, especially smoothies with banana, apple, agave nectar and almond milk (and a cheeky pinch of cinnamon). It will just perfect – especially as I didn’t grow up in the US and so don’t have the emotional connection to peanut butter that many people do.
I also really REALLY like the Vegan Choc Chip Cookie Dough Truffles that I made a while ago, but I cannot kid myself that these are healthy enough to eat all the time.
So what to do?
Well, these Almond Butter Truffles are a perfect stop-gap. Healthier than the Cookie Dough Truffles but still amazingly decadent, they melt in your mouth and have you reaching for more. However, the raw cacao, ground flax and coconut oil bring enough nutritional goodness to these that you needn’t feel so guilty. Hooray!
1/3 cup almond butter
1/3 cup rice flour
2 tbsp agave nectar
2 tbsp ground flax
1 tsp cinnamon
1 tbsp coconut oil, melted
1/4 grated raw cacao
Mix the almond butter, rice flour, agave nectar, ground flax, cinnamon and coconut oil together in a bowl
Place the mixture in the fridge for 15 minutes
Remove the mixture, divide into medium truffle sizes, and roll each one in the cacao
Keep refrigerated until ready to serve