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Home › Blog › MCT Almond Fat Bomb Truffles

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What can this Ayurvedic root do for you?

Find out now!

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.
Print recipe

products you will need

Pure MCT oil

Medium chain triglycerides

Cacao-powder

Powder from fermented cacao beans

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