Coconut & Almond Truffles

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I had a lovely lunch last weekend with Alex and we were discussing how much sugar impacts on how much we eat. We’ve both had a similar experience – by reducing sugar we have reduced the craving for more food.

It’s like sugar runs another program in my brain that overrides my ‘satisfied’ belly. We have both found that by cutting down on sugar of any kind, the feeling of ‘enough’ could truly be felt and over-eating is no longer a driving force at meal time.

Inspired by this conversation, I’ve created a ‘sweet treat’ that is lovely to offer whenΒ  friends come over for a cup of tea. You could also box them as a gift! You can increase the amounts to make more, depending on how many you want to make.

Ingredients:

150g coconut manna (melted either by microwave or bain marie)200g almond butter (or another of your choice)
1 teaspoon ground cinnamon
1 teaspoon carob powder (optional)
1 tablespoon of honey (optional)
half a cup of dessicated coconut

In a large glass bowl mix together all ingredients to a smooth, lump-free, thick paste.

Refrigerate for half an hour, stirring at 15 mins to ensure it hardens evenly.

When the mixture is firm enough to hold into balls, use two teaspoons to mould small truffle sized balls and roll them in the dessicated coconut.

Store in the fridge. They hold their form for a while outside the fridge, but if you are in a warm climate, serve straight from the fridge so the coconut manna doesn’t melt!

I also tried these with blanched almond butter, vanilla instead of cinnamon and no carob and they are divine πŸ™‚

Enjoy!

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7 thoughts on “Coconut & Almond Truffles

    1. Hi Anna, no it’s not, the manna is more refined and pure. The creamed coconut is thicker. But I feel either could be used in either recipe. Try it out and let me know! with love, Sarah

  1. Here is an idea – how about placing a roasted almond in each truffle whilst shaping them? Sounds like something I might try πŸ˜‰

      1. Here is how I made them this pm: I used a little bit of peanut butter instead of almond, I also put pure vanilla powder, half a grated very hard (the hardest I could get) pear, and decent amount of squeezed lime juice. When I was shaping them up I put a roasted almond in each and couple of dry cranberries – btw – Biona is the only make I know of in England that does them with no sugar, beet sugar, additives, etc – just cranberries, bit of apple juice and sunflower oil. They are deer but worth it! Ah, and I used fresh coconut (i had it frozen, then just blended quickly into powder) instead of desiccated – Mama Mia, ma ke delishoooz πŸ˜‰

      2. Kapow! Jinya and I were also contemplating a date inside would be rather yummy – love the addition of the pear πŸ™‚

  2. Forgot! I also added this mixture of seeds I had; white &black sesame seeds, fennel seeds and a touch of cayenne pepper – Kapow it is! For me – it was the lime juice that did the job πŸ˜‰

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