What you need:
- 1 cup Meridian Almond Butter
- 50ml Amaretto
- 1/4 cup Agave Syrup
- 8 tbsp Coconut Flour
- 50g White Chocolate
- 10g Ready to Roll Red Icing
- 10g Ready to Roll Green Icing
Makes: 12 truffles
Mix together the almond butter, amaretto and agave syrup until fully combined and smooth.
Add coconut flour, one tablespoon at a time, and stir until the almond butter mixture begins to thicken and turns into a dough.
Roll 1 tablespoon worth of dough into a small ball and place on a parchment paper. Repeat until no dough remains.
Melt the chocolate until completely smooth.
Drizzle the melted chocolate over the balls and decorate with the red and green icing to resemble holly.
Place in the fridge for 1 – 2 hours, until chocolate has hardened.
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