Dark chocolate, dessicated coconut or monkfruit for coating
Instructions
Put 1 cup walnuts to a food processor and pulse for a few times until coarsely ground.
Add almond butter, cacao, ⅓ cup raspberries, sweetener, vanilla and salt to the food processor and pulse until combined into a rough dough. Add a splash of water if it's too dry.
Taste and adjust with more sweetener or salt if needed.
Pulse in remaining walnuts and raspberries to add bits and pieces throughout the dough (do not over blend)
Use a cookie scoop to drop balls of dough on a parchment lined plate (don't worry if it's sticky) Freeze for 5 minutes,
Roll each truffle smooth in your hands and roll in your preferred coating such as melted dark chocolate. Chill for 5-10 minutes to set. Enjoy!
Notes
Walnuts & raspberries from AldiOrganic Cacao powder from AmazonHomemade almond butter (recipe here)Pure Monkfruit Extract from Lakanto (use code PRETTYPIES at checkout for 20% off)Lakanto Classic Monkfruit from Thrive Market (use link to get an extra 25% off your entire order)Macros (excluding coatings): Cal 133 Fat 12.3 Carb 4.2 Fiber 2.2 Net Carb 2 Protein 3.6To store: For best freshness, keep refrigerated for 1 week in an airtight container. Good at room temp for about 4 hours. May also be frozen for 1 month (thaw at room temp before serving)