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


  1. 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. 

  2. Roll into balls, then pop in the fridge for an hour. 

  3. 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.

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