From our family kitchen
Caramel Truffles with Nut Butter and Cinnamon
Published
Preparation Time
10 minutes
Cooking Time
None - freeze for 1 hour
Serves
Makes between 15-20 truffles, depending on size
Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 2 tbsp. Lucy Bee Coconut Oil
- 4 tbsp. cacao powder
- 2 tbsp. maple syrup
- 2 medium sweet potatoes, cooked and diced
- 250g Medjool dates, pitted and chopped
- 4 tbsp. almond butter
- 1 tbsp. vanilla essence
- 1 tsp. cinnamon powder
- TO COAT:
- Sprinkling of cacao nibs
- Sprinkling of freeze-dried raspberries
- Sprinkling of desiccated coconut
Method
- Melt the Lucy Bee Coconut Oil in a heavy-based pan, add the Lucy Bee Cacao Powder and maple syrup, stir together to make a chocolate sauce.
- Add the sweet potato, dates, almond butter, vanilla essence, cinnamon powder and chocolate sauce, to a food processor or blender and blitz for 2-3 minutes, or until smooth.
- Transfer into a bowl and freeze for 1 hour. Once hard, roll into balls and cover in your chosen coating.
- Tip: These will keep in the freezer until you’re ready to enjoy them.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story