Homemade Prebiotic Truffle Ganache

Have fun making your own prebiotic ganache!
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 16 Prebiotic Chocolate Truffles
Ingredients Equipment Method Notes

Ingredients
  

  • 10 Medjool dates pitted
  • 1 Tbsp Coconut oil cold pressed
  • 2 Tbsp Water
  • 1/4 Cup Cocao powder I use Navitas
  • 1 1/2 Tbsp Nut butter
  • 1/4 Cup Almond flour may need more to get proper consistency
  • 1 pinch Sea salt

Equipment

  • Food Processor
  • Parchment Paper

Method
 

  1. Line plate with parchment paper
  2. Melt coconut oil on lowest setting until just melted
  3. Add pitted dates, melted coconut oil, and water to food processor
  4. Mix until a paste forms
  5. Add cocao powder, nut butter, vanilla, and pinch of salt
  6. Blend to combine
  7. Add almond flour until the mixture forms a ball
  8. Remove ball of ganache from food processor and place into a sealable container
  9. Remove one tablespoon of ganache from the container, and place on parchment lined plate.
  10. Dust hands with cocao powder and roll ganache into a ball
  11. Roll in prebiotic topping of your choice
  12. The rest of the ganache can be stored in the refrigerator for up to one week.

Notes