Truffles always win the public vote no matter how many sweet treats are on the table. No wonder – the key ingredient here is butter and butter is the tastiest thing you can imagine. At LCHFlove we make the TruLCHFes, of course.
250 g butter
4 tbs natural sweetener Sukrin Melis
10 tbs ground almonds
1 tbs cocoa
10 tbs shredded coconut
1 tbs Organic Almond Flour Sukrin
ground almonds, shredded coconut and cocoa for coating
Since this is a recipe for two different types of truffles, split your butter in half and heat separatly in medium saucepans. Add 2 tablespoons of Sukrin Melis and vanilla to both and stir well.
Add 10 tablespoons of almonds and 1 tablespoon of cocoa to the first. Mix until the mixture is smooth – add more almonds if needed. Wrap in a foil and chill for at least 4 hours.
Using the same logic, add shredded coconut and 1 tablespoon of almond flour Sukrin to the other batch.
At this point you can let your imagination fly: add rum, lemon or orange zest, cinammon to the mixtures.
When the batches are thoroughly chilled, form balls. If you are using your hands, it helps if they are cold and slightly moist. Keep a bowl of ice cold water at hand. Balls can also be formed using a melon baller. Put the truffles on a piece of parchment paper.
Put the coating ingredients in cups and roll the balls in one of them. We suggest using shredded coconut for the white truffles, cocoa for half of the chocolate half and ground almonds for the other half.