Almond Maple Crunch Truffles [Vegan, Raw, Gluten-Free]

RECIPE MONSTER

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RAW ALMOND MAPLE CRUNCH TRUFFLES [VEGAN, RAW, GLUTEN-FREE]

THIS RECIPE IS :

Dairy FreeHealthyKid-FriendlyRaw VeganSoy FreeVeganWheat Free

SERVES

20

INGREDIENTS

• 1 cup raw almond butter
• 1 cup soft medjool dates, pitted
• 2 Tbsp maple syrup
• 2 tsp pure vanilla extract
• 1 tsp maple extract
• 1/2 tsp sea salt
• 1 1/2 cups sprouted, dehydrated buckwheat groats
• 1 1/2 cups chopped raw dark chocolate

PREPARATION

1. In a food processor, combine the almond butter, dates, maple syrup, vanilla, maple extract, and sea salt, and blend until smooth.  Add the buckwheat groats and pulse until chopped and it is all combined and holds together when squeezed (if it doesn’t add a little more almond butter).  Shape into 20 small truffles (you will need to squeeze the mixture as it may be a little crumbly), and place on a foil lined tray, then place in the freezer to chill, about an hour.
2. When truffles are ready, melt the chocolate in a bowl (I like to set mine in a bowl in the dehydrator until it is melted).  Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off).  Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes.  Store in the fridge.