Ingredients

Directions

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.