If you’re going to eat something sweet, you might as well do it well, and these quietly nutritious little chocolate fudge balls will certainly hit the spot. Rich and delicious, as well as zippy from the addition of peppermint oil, you’ll be happy to know that these yummy delights won’t have you spinning from a sugar high. Rather, they’ll make you feel, fulfilled, happy and full of energy.
1 ½ cups ground almonds
½ cup desiccated coconut, plus extra for coating
½ cup good quality cocoa or cacao
1/3 cup pure maple
4 tbsp coconut oil
2-2 tbsp water
8 drops doTERRA peppermint essential oil*
* Disclaimer: not all essential oils are created equal, so therefore not all can be ingested like in this recipe. I choose doTERRA oils as they are the most pure, therapeutic grade oils in the world, and have been tested vigorously making some of them safe to ingest. You can read more about why I choose to stand by these oils by clicking here.
Add all fudge ball ingredients into a food processor. Pulse 4-5 times, until the mixture starts to come together like a dough.
Using your hands, form the mixture into small balls.
Roll the balls in the additional desiccated coconut until well coated. Transfer to a plate, then place in the fridge for at least 30 minutes to set.
The truffles can be kept at room temperature in an airtight container, but I find they are best kept in the fridge. They will keep for up to three weeks, and freeze well.
Makes about 12.
I'm head over heels in love with doTERRA essential oils. Follow this link If you’d like to find out more, and why they're the safest and most healthy option for me and my family.
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