Ingredients
Method
Create the dough:
- In a mixing bowl, combine almond flour, coconut flour, maple syrup, almond butter, and vanilla extract. Stir until the dough is smooth and well combined.
Add the filling:
- Scoop a small portion of dough and flatten it in the palm of your hand. Place a small dollop of raspberry preserves in the center, then carefully fold the dough around the filling to form a ball. Repeat with the remaining dough.
Freeze the truffles:
- Arrange the truffle balls on a baking sheet lined with parchment paper. Freeze for 15-20 minutes to firm up the truffles and make them easier to handle during coating.
Melt the chocolate:
- In a microwave-safe bowl, melt the dark chocolate chips in 15-second intervals, stirring after each interval until smooth.
Coat the truffles:
- Dip each truffle into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the truffle back on the baking sheet.
Garnish and set:
- Sprinkle dried rose petals over the truffles while the chocolate is still soft. Let the truffles set at room temperature or refrigerate them for faster results.
Notes
- If the dough feels too dry, add a teaspoon of almond butter or maple syrup until it holds together.
- For a nut-free option, use sunflower seed butter in place of almond butter and replace almond flour with oat flour.
- To create a smoother filling, lightly heat the raspberry preserves before use