These truffles are chocolatey and sweet with a hint of Christmas. They're also protein packed, vegan (if you forego the white chocolate drizzle and WPI) and gluten free. Go to town.
This time of year is notorious for copious amounts of food and drink.
In my experience, Christmas isn’t Christmas without overindulgence and a tinge of regret, but it is nice that you can throw a few healthier Christmas treats into the mix. These truffles are chocolatey and sweet with a hint of Christmas. They're also protein packed, vegan (if you forego the white chocolate drizzle and WPI) and gluten free. Go to town.
1. Add the almonds and sunflower seeds to the food processor and blitz for one minute. 2. Next, add the remaining ingredients, and blitz thoroughly until the ingredients have combined and formed a ball. 3. Using your hands, roll little truffle sized balls of the mixture. I made about 20. 4. Once you have rolled them all, pop them in the fridge. If you are coating them in the spiced-cacao coating, mix together the cacao and spice, and roll each truffle in the mixture. 5. If you are feeling extra fancy, drizzle them with the melted white chocolate. You could also add a few drops of peppermint extract or freeze dried raspberries to the truffle mix for extra festivity feels. They keep well in the fridge or freezer in an airtight container.
I'm Georgia. I have always been a food lover, a fact that photos of my formative years (and beyond) can attest to. I started this blog and my Instagram @georgeats as a way of chronicling my way of eating as I sort out a number of digestive issues that have been plaguing me for the past couple of years. I love brunching, good food, good booze, good coffee, travelling, and a bit more brunching. Dreaming of the day that I can travel and eat and be paid to do so. Dream big, right?
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