Rosemary Chocolate Truffles

Rosemary Chocolate Truffles

  1. In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia
  2. Stir ingredients until well combined
  3. Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency
  4. Remove from freezer and roll into 1 inch balls
  5. Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat
  6. Serve
  7. Be sure to store in fridge to maintain texture and consistency

← Older Post Newer Post →

0 comment

Please note, comments must be approved before they are published.

Check Our Gallery