White Chocolate Christmas Truffles
INGREDIENTS
75gr oat flour
75gr almond/peanut/cashew butter
45gr vanilla protein powder
2 tbsp plant-based milk
Chopped pistachios
Chopped red blueberries
Toppings
80gr white chocolate
1teaspoon coconut oil
Pistachios and Blueberries
DIRECTIONS
Mix together the oat flour, the peanut butter, the protein powder and the plant-based milk.
Form about 20 small balls and freeze in the fridge for approximately 30 minutes.
Melt the white chocolate in a double boiler with the coconut oil. To do this, fill the bottom boiler with some hot water and then place the chopped chocolate on the top boiler and let it melt at low heat. Stir everything until smooth, then once ready, use the white cream to cover all of the Christmas truffles.
Enjoy decorating them with some more chocolate, a mix of pistachios and blueberries and then place them in the fridge for another half an hour to rest.
Taste, Savour and Indulge!
