The dough can be refrigerated for up to 3 days. Or freeze up to one month.
Yield: 48 1 inch truffles
1/4 cup astragalus powder
1/4 cup eleuthero powder
1/4 cup ashwagandha powder
1/4 cup hawthorn berry powder
1/4 cup dark cacao nibs
1/4 cup cocoa powder + 2 to 4 tbsp. for dusting
1 tsp. nutmeg, freshly grated
1 tsp. black pepper, freshly ground
1 tablespoon ginger powder
1 tablespoon cardamom
1 cup tahini butter
1/2 cup almond butter
1/2 cup honey
1/2 cup of maple syrup
3 tsp. additional honey, as required
In a large bowl, mix together tahini, almond butter, and raw honey. Stir in maple syrup.
In a second bowl, stir together all powdered herbs and spices.
Mix the powdered herbs, cacao nibs, and cocoa powder into the butters and honey mixture.
Roll the dough into 1 inch diameter balls.
Roll the balls in the extra cocoa powder to prevent from sticking. Store in covered glass dish in the fridge.
Serving size – 2-3 daily
***These don't last very long in our house (they get gobbled up quickly between the four of us) so making a double (triple?!) batch is not unwise. Cheers!