11 Ingredients
Hazelnuts
25
gr
|
Sunflower seeds
40
gr
|
Pumpkin seeds
60
gr
|
Cashews
40
gr
|
Brazil nuts
40
gr
|
Cocoa
15
gr
|
Coconut flour
70
gr
|
|
Banana
1
|
Sage
12
leaves
|
Coconut butter
2
tablespoons
|
|
Agave syrup
20 gr + 3 cucchiai
|
Ingredients for 12 balls Ø 4 cm
For truffles
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
Method
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.
