Makes 12 servings
1/2 cup cocoa powder
1/4 cup coconut oil
1/4 cup margarine or butter
1/4 cup almond butter (creamy roasted)
1/4 cup agave nectar (or honey)
1/2 cup walnuts (chopped)
1 tablespoon fresh rosemary (minced)
In a large bowl, combine cocoa powder, coconut oil, margarine, almond butter, and agave nectar.
Stir ingredients until well combined
Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency
Remove from freezer and roll into 1 inch balls
Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat
Be sure to store in refrigerator.