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INGREDIENTS
  

  • 200 g mascarpone
  • 60 g almonds
  • 60 g walnuts
  • 30 g cocoa powder
  • 3–4 tbsp date sugar, or maple syrup for a smoother texture
  • 1 tsp vanilla extract
  • 1–2 tbsp melted coconut oil
  • A pinch of salt
  • Cocoa powder or shredded coconut, optional for topping

EQUIPMENT

  • Food processor
  • Bowl
  • Tray
  • Baking paper

METHOD
 

  1. Add all ingredients to a food processor.
  2. Blend until you have a thick smooth mixture that you can shape with your hands.
  3. Roll into small balls and coat in cocoa or shredded coconut.
  4. Refrigerate for 1–2 hours until firm.

NOTES

  • For sweeter truffles add 1 extra tablespoon of maple syrup.
  • For firmer texture increase the almonds or refrigerate longer.
  • Store refrigerated for up to 5 days.
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