1 cup of hazelnuts 25 gr 1 cup of sunflower seeds 40 gr 1 Cup of pumpkin seeds 60 gr 1 cup of cashew nuts 40 gr 1 cup of Brazilian nuts 40 gr 3 cups of cocoa 15 gr 3 Cups of coconut flour 70 gr 1 Banana 2 sage leaves 1 spoon of coconut butter 20 gr 20 gr agave syrup
Blend the ingredients for the truffles, keeping 1 cup of coconut flour aside. With the help of your hands, form regular balls and brush them back into the coconut. Store them in the refrigerator for at least 1 hour before eating them.
For the sage sauce
10 large sage leaves 1 tablespoon of coconut butter 3 tablespoons of agave syrup A drop of hot water, if needed
Blend all the ingredients and make a sauce that is not too thick, to accompany our raw-truffles.