Valentine’s Day is on Friday and if you’re looking for a sweet treat for your honey, these decadent chocolate truffles are just what cupid ordered.
I got this recipe from local nutritionist Sara Sullivan and it is to die for.
Nothing in this recipe is really that bad for you. There’s no refined sugar – you use agave or brown rice syrup to sweeten up these truffles.
Almond butter is one of the ingredients. It is rich in antioxidants, controls blood sugar, lowers blood pressure and it’s good for your heart.
The best things about this recipe: It’s short and easy.
There is one thing I will warn you about. You better double the recipe, because you don’t want to end up eating your gift. Make some for yourself as well.
Have a happy Valentine’s Day and enjoy that vegan thing.
DECADENT CHOCOLATE TRUFFLES
¾ cup organic cocoa powder or raw cacao
2 cups almond butter
½ cup brown rice syrup or agave
1 tablespoon coconut oil
1 cup shredded, unsweetened coconut
In a small saucepan, over low heat, warm the coconut oil and honey until blended.
Combine all the ingredients except for the coconut flakes in a large bowl and mix thoroughly.
Take a small amount of the mixture and roll into small balls between your palms.
Dip each ball in a separate small bowl containing coconut flakes.
Freeze overnight to harden.
Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.