Peppermint & raspberry truffles
Black beans in water
1 can(s), large, drained
Smooth almond butter
1 tablespoon(s), level
4 tablespoon(s), level
American Peppermint Extract
Freeze dried raspberries
- Place all the ingredients in a food processor except the dried raspberries. Whizz until completely smooth.
- Transfer the mixture to a small bowl and chill for at least 1 hour, until firm. Pinch off small portions and roll into balls – the mixture should make around 20 truffles. Spread the freeze-dried raspberries on a plate and roll each truffle in them until completely coated.
- Arrange the truffles on a tray and chill for 30 minutes, or until firm, before eating. They’ll keep in the fridge in a sealed container for 5 days.