Makes 16 truffles
210g toasted nuts of your choice
45g desiccated coconut
40g JJar coconut butter
2 tablespoons nut butter of your choice
2 tablespoons Naturalia chia seeds
1 tbsp Eshmoon date molasses
1 tbsp clear honey
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp sea salt
60g cocoa powder, sifted
Process all the ingredients, except the cocoa powder, in a food processor until smooth and the mixture sticks together. If the mixture appears dry, add 1 tbsp of clear honey or if the mixture is not sticking together add 1 tbsp of coconut butter.
Place the cocoa powder in a small bowl.
Roll the mixture into 2 to 3 cm balls (about 20g), and roll into the cocoa powder.
About Lara Ariss:
Lara Ariss owns a boutique pastry-catering kitchen in Beirut. In 2016, Lara published her first cookbook entitled Levantine Harvest - bringing new reverence to a comforting classic from the Levant region - and is currently working on her second cookbook. She focuses on Mediterranean pastries, by bringing her signature love of medleys of flavor together with a keen appreciation for fresh seasonal produce. Lara launched a line of extra virgin olive oil in collaboration with Mint Basil Market