Monday 23 October 2017

Raw raspberry & coconut truffles

I couldn’t decide whether to call these ‘truffles’ or energy balls because they’re both!

I guess it doesn’t really matter - you can eat them however you want.

To make them you need a few ingredients…

Start by mixing together the almond butter, honey (I used orange blossom honey from Morocco for extra flavour), coconut oil, water and vanilla until you have a smooth mixture.

In a different bowl add the coconut flour, maca powder (you could use flaxseed powder if you don’t have maca) and some salt.

Then combine the two sets of ingredients, using your hands to really mix the wet & dry ingredients together.

Next choose your toppings. I crumbled some SUPERGOODFRUITS freeze-dried raspberries as one and some desiccated coconut as my second. You could also use cacao powder, for example, or melted chocolate.

Then simply take some of your dough, form a ball & roll in your chosen topping(s).

And you’re done!

Put the truffles in the fridge for at least 20 minutes to help them hold their shape and then serve.

Or get creative and hide them in Lindt ball wrappers for snacks-on-the-go (or to confuse your roommates!)

You can also keep them in the fridge in an airtight container for a week.


  • 1 cup almond butter
  • 1/2 cup honey
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon water
  • 1 tablespoon vanilla extract
  • 1 cup coconut flour
  • 1/4 cup maca (or flaxseed) powder
  • 1 teaspoon salt
  • Toppings: SUPERGOODFRUITS freeze-dried raspberries & desiccated coconut
*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*

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