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Christmas Chocolate Truffles

 120 g crunchy or smooth almond butter
 60 g maple syrup (or you can use the syrup from the stem ginger)
 60 g 70% dark chocolate in pieces (or cacao butter – The Raw Chocolate Company) - Melted
 3 tbsp cacao powder
 35 g dried cherries / dried berries
 2 tsp maca powder
 Pinch of salt
 ½ tsp vanilla extract
 1 tsp ground cinnamon
 30 g shelled hemp hearts
 35 g chopped stem ginger
 Extra cocoa powder to coat
1

In a food processor add the nut butter, syrup, melted dark chocolate and combine. Whilst combined add the dried berries, maca, salt, vanilla, cinnamon, hemp hearts and stem ginger. This should form into a soft ball.

2

Place the mixture into a bowl, cover and place in the fridge/freezer to chill for 15 minutes until firm.

3

Scoop out little balls, roll in between the palms of your hands and place on baking paper.

4

Roll and sieve cocoa powder to cover – place in fridge for at least an hour.

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