#raspebrry

Raw Raspberry Brownie Truffle

½ cup (85g) Walnuts

½ cup (73g) Almonds

½ cup (50g) Oats

4tbsp (40g) Cocoa powder

A pinch of salt

3tbsp Agave syrup

½ cup (85g)Dates, soak in hot water for 15 minutes

½ cup freeze dried raspberry

1.    Place freeze dried raspberry into blender, blend into fine powder, set aside for later use

2.    Place walnuts, almonds, oats, cocoa powder and salt into blender, pulse until coarsely chopped, place into a mixing bowl

3.    Place soaked dates and agave syrup into blender, blend until smooth

4.    Place chopped oat-nut mixture into blender with dates-agave paste, blend to form a dough (don’t worry if it’s a little wet or if it’s too dry feel free to add abit more agave)

5.    Remove dough from blender, shape into balls, place into fridge for 1 hour to harden

6.    After 1 hour remove balls from fridge then roll brownie balls on raspberry powder, until the ball is entirely covered with raspberry powder

7.    Serve immediately, or place truffles into air-tight container and store in fridge for up to 1 week.