What you need:
- 1 jar Meridian Gingernut Butter
- 2 to 4 tbsp coconut flour (this can depend on the amount of natural oils in your jar)
- 1½ tbsp Meridian maple syrup
- Pinch of cinnamon, ginger and ground nutmeg (to taste)
To coat:
- 80g dark chocolate
- 1 tbsp coconut oil
- Sprinkle of sea salt
Instructions:
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Pour your nut butter into a mixing bowl. Stir in the maple syrup, then add in the coconut flour - 1 tbsp at a time - until you get a rollable dough. Stir in spices to taste.
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Roll into balls, then pop in the fridge for an hour.
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Melt the dark chocolate and coconut oil in a bain marie, then stir smooth. Dunk each truffle into the melted chocolate, then allow to firm up. Sprinkle with sea salt (optional) and enjoy.
