Makes 20 small truffles
1/3 cup Cocoa butter (76g)
1/3 cup Hazelnut Butter (80g)
6 Prunes, ready-to-eat, pitted (15g)
1 tsp Chaga Powder (5g)
1/2 tsp Cinnamon, ground (1.1g)
2 tbsp Maca root, powder (15g)
1 pinch Rock or Sea Salt (1g)
- Melt the cacao butter in a pan.
- Mix the hazelnut butter with all other ingredients. Blend well with cocoa butter.
- Place in the freezer for about 30 minutes, then form into small balls between the palm of your hands.
- Store in fridge.
Per Portion (10g)