Crispy Chocolate Walnut Truffles

Crispy Chocolate Walnut Truffles


200 grams Dark Chocolate Chips
50 grams Lightly Toasted Walnuts, divided
20 grams Organic Rice Puffs, divided
3 Large Medjool Dates, pitted and chopped
100 grams Natural Almond Butter
1 tsp Vanilla Extract
Pinch of Sea Salt

Tray or plate lined with parchment paper


Process one portion of walnuts, rice puffs and chopped dates in a food processor until it resembles fine crumbs.

Crush a half portion of walnuts with rolling pin.

Combine crushed walnuts, finely chopped walnuts, dates, rice puffs, dates, whole rice puffs, vanilla, sea salt, and almond butter. Mix together until it all looks a bit like cookie dough. Roll a small portion of the dough into a ball.

Melt the chocolate in the top of a double boiler, making sure that the water doesn’t touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the balls in one by one, turning them around so that they are completely covered. Return them to the tray or plate, where they will flatten a bit on the bottom. Refrigerate until it’s ready to serve.

Makes about 18


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