These fun truffle balls will have you coming back for more.
1 cup hazelnut meal
1/2 cup cacao powder
1 tbsp mesquite powder, optional
1 tsp baking powder
1 tsp vanilla bean powder
1/4 cup cashew butter, melted
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1/3 cup filtered water
1/3 cup maple syrup
1/4 cup coconut yoghurt
2-3 tbsp filtered water
1 tsp beetroot powder
Preheat oven to 170 degrees C.
Combine all dry ingredients in a large mixing bowl. Then add coconut oil, cashew butter, cacao butter, maple syrup, water, and eggs. Mix well.
Grease and line a medium-sized baking tin and spoon in the mixture. Place in the oven and bake for 20 minutes. Allow to cool for 10-15 minutes.
Transfer brownie mixture to a blender and add 2 tablespoons of water, briefly blend. Then arrange into small sized balls.
To make pink drizzle, combine all ingredients in a small bowl, mix until smooth. Transfer to a piping bag and drizzle over brownie balls. Serve and enjoy.
This recipe was created by Hannah Singleton of Healthy Luxe and Sophie Fisher of Coconut and Bliss for Pic’s Peanut Butter.