Gingerbread chocolate truffles
makes 16-20 truffles
Ingredients:
truffle filling
3 tsp ground ginger
100g ground almonds
100g oats
2 tbsp coconut oil (melted)
5 tbsp maple syrup
chocolate
4 tbsp coconut oil
2 tbsp maple syrup
6 tbsp cocoa powder
method:
blend oats in a food processor until they form a flour, then add all the remaining truffle ingredients and blend until smooth
roll into balls and refrigerate for 15 mins.
meanwhile make to the chocolate by melting the coconut oil in a pan, before adding into a bowl and mixing in the other chocolate ingredients until smooth
coat each truffle in chocolate, (add cacoa nibs if desired to decorate) and then refrigerate again until set. These will store in the fridge for up to 2 weeks and freezer for up to 2 months