They’re made from only all natural ingredients for a healthy way to satisfy your sweet tooth.

Yield: _{14-16 truffles} Total Time: _{15 minutes}

INGREDIENTS:

Truffles:

1 cup pitted dates

1/2 cup almond flour

2 tbsp almond butter

2 tbsp water

1 tbsp flaxseed meal, optional

Coating:

1/3 cup freeze-dried raspberries

2 tbsp unsweetened shredded coconut

DIRECTIONS:

1. Place the truffle ingredients in a food processor and pulse until they come together, about one minute. Form the mixture into 14-16 round truffles.
2. For the coating, place the freeze dried raspberries in the food processor and pulse until they are pulverized, about one minute. Add the shredded coconut and mix together. Spread this raspberry mixture over a plate and roll each of the truffles in it to coat them.
3. Place the truffles in the fridge for 20-30 minutes to firm up. Keep them refrigerated until they’re ready to eat. The truffles can be stored in the fridge for up to one week.                                          

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