February 05, 2016

  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

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