Almond Butter & Raspberry Truffles
If you mange to get to the last step and actually store them in the fridge, you got further then me. Congratulations! I pretty much finished of the whole batch (with a little help of course). we’re pretty lucky i had enough to take photos of tbh.
100g dark chocolate
400g crunchy almond butter ( I used Pip & Nut)
Handful of flaked almonds for an extra crunch
Freeze-dried raspberry powder
Melt the chocolate in a ban marie until smooth. Then mix in the almond butter. This might take a few minutes if stirring until it’s all combined. Then throw in the almonds and give it another stir.
Pour into container and put in the fridge for at least an hour.
Once the mixture is solid, use a spoon to take about 1 table spoon of the chocolate mixture and roll into a ball. This can get a little messy so best not to wear your nicest outfit.
Once everything is rolled, sprinkle or roll the truffles in raspberry powder. You can go as crazy as you like, you can never have too much freeze dried raspberry on truffles.
Store in the fridge for up to a week (they wont survive being eaten for a week though 😉 )