These portion-sized taste bombs are the perfect solution to a sweet tooth pang.
Prep time 30 min + cooking time 0 min
You will need, for approximately 12 truffles:
- 1 cup melted coconut fat / butter
- 1 cup agave syrup / coconut blossom sugar
- 1/4 tsp. sea salt
- 2 tbsp. filtered water
- 1.5 cup buckwheat flour
- 1/4 cup roasted hazelnuts, finely chopped
- 3 dried figs, finely chopped
- 3 Medjoul dates, finely chopped
- raw cocoa powder
Place in a bowl the buckwheat flour, sea salt, roasted hazelnuts, dried figs and Medjoul dates.
Add slowly the coconut fat / butter, agave syrup / coconut blossom sugar and filtered water, making sure each element is well incorporated before adding the next.
Freeze the dough for 10 minutes.
Roll 2cm wide balls with your hands and dip them in the cocoa powder. If you wish, you can use chopsticks to get them out and onto a tray.
Freeze again for 10 minutes.
Keep in the fridge.