A simple and delicious festive treat that is both healthy and indulgent. If you’re a fan of a peanut butter cup, please give these a go! You won’t be disappointed 🙂
Make the chocolate by melting the coconut oil and rice malt syrup together in a small saucepan over medium heat. Remove from the heat and add in the cacao, whisking to remove any lumps. Set this mixture aside while you make the filling.
For the filling, mix the almond butter and rice malt syrup together.
To assemble the truffles, pour a thin layer of chocolate into chocolate moulds.* Allow to set slightly before adding a small dollop of filling on top. Cover the filling with another layer of chocolate.
Allow the truffles to set slowly at room temperature before transferring to the freezer to set completely.
To ensure that the chocolate are a creamy consistency serve directly from the fridge.
They will keep in an airtight container in the fridge for a good few weeks, if not a month.
* You can find various chocolate moulds online.
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