Yield: 48 1 inch truffles
Ingredients: 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 Directions 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!
0 Comments
Leave a Reply. |
AuthorLearned to bake at 3. Encouraged to follow recipes. Inspired to deviate and explore with herbal flavors. Archives
February 2021
Categories |