Raw truffles recipe

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Add all the ingredients to a food processor or blender and blitz until smooth.
Take small spoonfuls of the mixture and gently roll into balls. The balls will be very soft at this stage but they will firm up in the fridge.
Dust cacao over the truffles and place them into the fridge to firm up for at least an hour before enjoying.

Test kitchen tips:

These truffles can be stored in the fridge for up to one week.
If you don’t have nut butter to hand, you can make your own. Simply blitz 175g nuts of your choice in a high-strength food processor or blender and process until butter forms. The nuts will turn to flour first but keep going until you have a smooth buttery consistency. You may need to scrape down the sides of the food processor a few times during the process.
These truffles are rich and chocolately. We didn’t add any sweetener as we find the maca adds enough sweetness, but if you aren’t a fan of super-dark chocolate, try adding a tablespoon of honey, agave or maple syrup.

Per serving: 172kcals, 15.7g fat (4.7g saturated), 5.1g carbs (1g sugars), 4.6g protein, 2.7g fibre, 0.004g sodium

Raw truffles