Peppermint & raspberry truffles
1
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 20 • Difficulty: Easy
These sumptuous homemade truffles are oh-so-simple to make and surprisingly low in Points
Ingredients
Black beans in water
1 can(s), large, drained
Dates, dried
75 g
Coconut Oil
1 tablespoon(s)
Smooth almond butter
1 serving(s)
Honey
1 tablespoon(s), level
Cocoa Powder
4 tablespoon(s), level
American Peppermint Extract
¼ teaspoon(s)
Freeze dried raspberries
20 g
Instructions
1
Place all the ingredients in a food processor except the dried raspberries. Whizz until completely smooth.
2
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.
3
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.
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