Almond Collagen Rich Truffles

Almond butter filling:

* 1 cup almond butter
* ¼ cup butter, softened
* ½ cup Organic Traditions yacon syrup
* ½ oat flour
* 2 scoops Neocell hydrolysed Collagen
* 1 tsp vanilla extract
* Pinch of sea salt

Chocolate coating:

* ½ cup raw Organic Traditions cacao butter
* ½ cup raw Organic Traditions cacao powder
* 2 tbsp Organic Traditions yacon syrup
* Pinch of salt

Instructions:

*  In a large bowl, add almond butter, softened butter, yacon syrup. Oat flour, collagen, vanilla extract and pinch of sea salt

*  Stir using a mixture until fully mixed

*  Cover the mixture and leave in the freezer for 30-40minutes

*  Prepare a large baking sheet and line with parchment paper

*  After the mixture chilled, scoop out tablespoons, roll into balls and place truffles on lined baking sheet

*  Place the baking sheet in the freezer for 30-40minutes

*  Whilst the truffles set, make the coating 

*  Heat the cacao butter and allow to melt in a saucepan for around 2 minutes 

*  Remove from heat and add cacao powder, yacon syrup, sea salt, whisk until fully combined. 

*  Remove truffles from freeze and insert toothpick into one truffle, dip into liquid chocolate, gently moving around until fully coated. 

*  Repeat for all truffles and place coated truffles in the freezer for 5-10minutes until the coating has set 

*  Store these in an air tight container 

Enjoy these delicious enriched truffles on a warm summer day.