Makes 16 truffles


210g toasted nuts of your choice

45g desiccated coconut

40g JJar coconut butter

2 tablespoons nut butter of your choice

2 tablespoons Naturalia chia seeds

1 tbsp Eshmoon date molasses

1 tbsp clear honey

1 tsp cinnamon

1/2 tsp vanilla extract

1/4 tsp sea salt

60g cocoa powder, sifted

Process all the ingredients, except the cocoa powder, in a food processor until smooth and the mixture sticks together. If the mixture appears dry, add 1 tbsp of clear honey or if the mixture is not sticking together add 1 tbsp of coconut butter.

Place the cocoa powder in a small bowl.

Roll the mixture into 2 to 3 cm balls (about 20g), and roll into the cocoa powder.

 

About Lara Ariss:

 

 

 

 

 

Lara Ariss owns a boutique pastry-catering kitchen in Beirut. In 2016, Lara published her first cookbook entitled Levantine Harvest - bringing new reverence to a comforting classic from the Levant region - and is currently working on her second cookbook. She focuses on Mediterranean pastries, by bringing her signature love of medleys of flavor together with a keen appreciation for fresh seasonal produce. Lara launched a line of extra virgin olive oil in collaboration with Mint Basil Market 


 

 

 

 

 

 

September 02, 2019 — Lara Ariss
Tags: Recipes

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