Rosemary Chocolate Truffles

1. 1

   In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia.

2. 2

   Stir ingredients until well combined.

3. 3

   Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.

4. 4

   Remove from freezer and roll into 1 inch balls.

5. 5

   Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat.

6. 6

   Serve.

7. 7

   Be sure to store in fridge to maintain texture and consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.