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Chocolate truffles

– this was my go to at Christmas when the world of gluttony around me was just too tempting to say ‘no’… so I made my own hypoallergenic version.


1 pecan
¼- ½ tsp honey
½ apricot

Melt Dark chocolate with 1tsp – 1 Tbsp coconut oil only if necessary

Place dollop of honey on pecan and press apricot onto honey.  Place on parchment paper covered cookie sheet and place in freezer for 1 hour.  Melt chocolate in double broiler (over boiling water).  Roll the frozen globs in chocolate and return to sheet and freezer immediately.   Store in freezer until served.  Delicious

Almond, Cashew, Cranberry truffles

¼ cup almond butter
half handful of cashew and cranberry
1-2 tsp coconut flakes if desired
1 Tbsp honey

Mix all ingredients and roll into balls, also place in freezer as above and follow same instructions.

** I have substituted lots of combinations to make variant truffles**

  • Date and almond
  • Cranberry and Cashew turtles
  • Molasses instead of honey
  • Hazelnut and fig

One Comment

  1. I will have to try these, Lia – sounds yummy 🙂

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