Recipe
MCT Almond Fat Bomb Truffles
Do you want to offer your family and friends something sweet and delicious when they pop in for tea or coffee, but don’t want to fill them full with unhealthy sugars and fats? These festive chocolate truffles with almonds and MCT oil are exactly what you are looking for! They are easy to make and you can keep them in the fridge for up to five days (providing you can keep your hands off them for that long!). Raw chocolate and almonds are a healthy natural choice and MCT oil contains fatty acids that provide a quick energy boost but results is almost no fat storage. So it’s good for your figure as well!
| Ingredients (8 truffles) | |
|---|---|
| Almond flour | 100 g |
| Biotona Cacao powder raw | 2 tablespoons |
| Celtic salt | A pinch |
| Almond butter, smooth and runny | 2 tablespoons |
| Biotona MCT oil | 2 tablespoons |
| Maple syrup or honey | 2 tablespoons |
| Vanilla bean paste or extract | 1 theelepel |
| Blanched almonds | 8 |
| Necessities |
|---|
| Mixing bowl |
- In a mixing bowl, combine almond flour, cacao powder and salt.
- Add 2 tablespoons of almond butter, 2 tablespoons of MCT oil, 2 tablespoons of liquid sweetener and vanilla. Mix with a spoon until combined, then knead with your hands. It should be moist and stick together easily when pressed between fingers.
- Roll 8 even balls and place on a plate. Flatten the balls slightly and press an almond into the top of each ball.
- Refrigerate for at least one hour before serving. Store in the fridge for up to 5 days.
