What you need:
- 1 cup Meridian Almond Butter
- 50ml Amaretto
- 1/4 cup Agave Syrup
- 8 tbsp Coconut Flour
To decorate:
- 50g White Chocolate
- 10g Ready to Roll Red Icing
- 10g Ready to Roll Green Icing
Makes: 12 truffles
Instructions:
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Mix together the almond butter, amaretto and agave syrup until fully combined and smooth.
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Add coconut flour, one tablespoon at a time, and stir until the almond butter mixture begins to thicken and turns into a dough.
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Roll 1 tablespoon worth of dough into a small ball and place on a parchment paper. Repeat until no dough remains.
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Melt the chocolate until completely smooth.
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Drizzle the melted chocolate over the balls and decorate with the red and green icing to resemble holly.
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Place in the fridge for 1 – 2 hours, until chocolate has hardened.
