180g smooth peanut butter (substitute any nut butter but use a creamy one)
20g cocoa powder (or substitute carob powder)
50g mixed nuts
60g coconut flour
20ml runny honey or maple syrup
50ml dairy free milk or water
1 tsp vanilla extract
1/4 tsp salt
Ensure your nut butter is room temperature to make it easier to work with
Line a baking tray or plate with greaseproof paper and set aside.
Warm a non stick pan on a medium heat and add the nuts, allow to brown for 5-6 minutes, stirring occasionally. Once golden remove from the heat and set aside to cool. Once the nuts have cooled pop in a blender and blitz briefly, keep the nuts chunky.
Place the nut butter in a large mixing bowl and fold in the coconut flour, cocoa powder, honey, vanilla, salt and nuts. Once combined, slowly add the milk a little at a time.
Stir until the mixture starts to form a sticky dough. You should be able to take a small handful and shape into a small balls (squeeze the mixture to help bind the ingredients). If the mixture is still falling apart, add 1–2 tablespoonfuls of water, milk or a little extra honey and try again. If the mixture is too sticky add a little extra coconut flour or chopped nuts. You can also taste the mixture and if needed add a little more honey, nut butter or cocoa to create your perfect truffle.
Place the truffles on the prepared tray or plate and in the fridge to set. Keep refrigerated