Truffles are a wonderful way to mix natural whole food ingredients for a healthier dessert. In this recipe, I used roasted, salted peanuts, but raw nuts have healthier fats if you have access to them. My favorite local raw cacao powder is HolyKakow. Dagoba produces a quality, great tasting powder as well.
2 1/4 cups peanuts, divided
1/2 cup raw honey or agave nectar
1/3 cup raw cacao powder
2 tbsp natural peanut butter, creamy and salted
Variation: Reduce agave/honey to 1/3 cup and cacao powder to 1/4 cup to make the peanut taste stand out.
Grind 1/4 cup of the peanuts in food processor with blade attachment just until there are no large pieces. Pour into a separate bowl and set aside. Place two cups peanuts in food processor and process until there are no big pieces. Add cacao powder and mix. Add honey or agave and peanut butter and mix well. Place mixture in the refrigerator for 30 minutes to make it easier to work with. Form mixture into small balls, about the size of a walnut. Use a melon baller if you would like a uniform size. Roll the balls between your palms until smooth, and set aside until all are shaped. Sprinkle with ground peanuts and serve. Refrigerate left overs in sealed container. Makes 18 truffles. Source: www.foodsensitivityjournal.com
This recipe is linked to: She Let Them Eat Cake for the "12 days of gluten free Christmas cookies" event, Simply Sugar and Gluten Free for Slightly Indulgent Tuesday, Balancing Beauty and Bedlam for Tasty Tuesday, At the Well for Tempt My Tummy Tuesday, A Moderate Life for Hearth and Sole Hop, and the Food Renegade for Fight Back Friday.