Rated 5 out of 5 based on 2 votes
- 1 cup mung bean sprouts
- 1 cup raw cashews
- 1/4 cup hemp seeds
- 4 Tbls raw cacao
- 3 Tbls honey
- 1/4 cup dates, pitted
- 1/4 cup sultanas
- 2 tspn vanilla extract
- 2 Tbls coconut oil
- 1/3 cup desiccated coconut
- 1/3 cup extra hemp seeds
Pulse the sprouts in a blender until ground. Add the seeds, nuts and cacao, and blend. Add the rest of the ingredients and blend to a smooth paste. At this point you may need to add more coconut oil to make the consistency sticky enough, so that the mixture will form into balls.
Roll the mixture into round truffles, and roll half of these in desiccated coconut to coat, and the other half in hemp seeds.
As you roll the truffles, you’ll need to keep a stream of cold water running for your hands to help form an even shape.
Leave the truffles in the fridge overnight for the flavor to combine and the consistency to harden.
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I’v made similar before but these look a cut above! I luuurve coconut too so looking forward to trying these out.
I love coconut too! SO much
I love these. I also love coconut.