Is everyone ready for the holidays?!
Oh boy, life is busy! I didn’t have time to do a ton of baking this year, but I did manage to come up with a couple of good recipes, most of which contain some combination of chocolate and peanut butter or chocolate/almond butter (my latest vice).
Here’s the first of 3 recipes I’ll be sharing today. Out of necessity, I had to keep it simple this year, except for my fruitcake recipe. That one is not so simple, but I’ll tell ya, if you like fruitcake but looking for a healthier option, it’s worth the little bit of time you’ll spend making it! I’ll get to that one later on today. My last fruitcake is still in the oven and I haven’t snapped a picture of it yet! For now, relax and enjoy a chocolatey almond butter truffle!
Chocolate Almond Butter Hemp Heart Truffles
1.5 cups hemp hearts
3 tablespoons almond butter (Or nut butter of your choice. I made a version with peanut butter earlier this week – delish!)
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 cup dried cranberries
1.5 cups chocolate chips (I used these dairy-free ones by Enjoy Life)
Pinch of sea salt
1. Melt chocolate in a double boiler, or in the microwave.
2. Measure out the almond butter, coconut oil and maple syrup and stir into the melted chocolate, combining well.
3. In a separate mixing bowl, combine the hemp seeds, dried cranberries and sea salt.
4. Pour the melted chocolate/almond butter mixture in with the hemp seeds, coating well.
5. Roll mixture into bite-sized balls and place onto a parchment paper lined baking sheet.
6. Place in the refrigerator to set for at least 10 minutes before serving.
* If the mixture gets a bit dry (hemp seeds absorb a lot of moisture), add a bit more coconut oil.