The nut and honey center is pleasantly sweet and flakey, and the dark chocolate exterior is ultra rich.
They’re kind of like Reese’s on steroids!
Nut and Honey Truffles
1/2 c crunchy peanut butter
1/4 c ground sunflower seeds
1/4 c ground cashews
1/4 c ground almonds
1/4 c honey or agave nectar
Add peanut butter to a small saucepan. Warm on low heat.
Grind about half a handful of almonds, cashews, and sunflower seeds in a coffee grinder until powdery. You should have about 1/4 cup of each. Add ground nuts to saucepan with peanut butter, and stir constantly.
Add honey gradually–you may find you need less of it. The mixture should be a thick paste that does not stick to your hands when you roll it into balls. If it is too sticky, add more nut powder. If it is too dry, add more honey. Choose local honey when possible.
Mix everything thoroughly and roll into balls.
1 oz chocolate (I used 72%)
1/3 c Unsweetened Mimicreme
1/2 c cocoa powder
5 tbs honey
Add honey and about half of the cocoa powder to a small saucepan. Warm on low heat. Add Mimicream and stir constantly.
Add 1oz chocolate and the rest of the cocoa and stir to melt. Stir until everything is combined.
Mixture should be fairly thick, like cake frosting. If it is too runny, add more cocoa.
Dip the nut truffles in the chocolate ganache and roll until coated. Place on a plate and refrigerate until ready to serve.
If you do not like chocolate, you can coat these truffles in a mixture of ground cinnamon and coconut flakes instead.