- Prep Time
- Chill Time
For the truffles:
- 2 cups buckwheat flakes
- 1 cup almond flour
- 3 tbs coconut oil
- 1 tsp vanilla powder or vanilla pod
- 1/2 cup date syrup
- 3 - 4 tbs cacao powder
- 35g Ombar Centres Raspberry & Coconut
- 100g Ombar 90% Cacao
- 1/2 cup chopped pecans
Finely chop your Ombar Centres Raspberry & Coconut, before adding to a medium-sized bowl. Add remaining truffle ingredients: buckwheat flakes, along with coconut oil, vanilla, date syrup, cacao and almond butter.
Mix until well combined. The mixture should sticky enough to hold together.
Next, form eight small chocolate balls or 6 bigger ones and refrigerate for at least 2 hours.
Start preparing your toppings firstly by finely chopping the pecans.
Melt the Ombar 90% Cacao in a bain-marie.
Get your truffles out of the fridge and top them off with a good helping of the Ombar 90% Raw melted chocolate. Sprinkle some pecans on top for crunch and look. You can either enjoy them with the warm melted chocolate on top or choose to refrigerate so that the chocolate hardens.