Incan Berry Truffles

This sweet and sour little berry makes an awesome base to the decadent truffle that's perfect for Fall!



Drain and rinse the incan berries. Place in a food processor or your Vitamix with the flour, coconut, natural sweetener and water. Blend until the berries are broken down and everything is well combined. The mixture should hold together when pressed between your fingers. Transfer to a bowl and chill in the refrigerator for 30 minutes.
Once slightly hardened, roll the dough into balls about 1 tsp in size and place on a parchment-lined baking sheet.
Melt the nibs and coconut oil in a dehydrator.
Dip the incan berry balls into the chocolate, return to the parchment paper, and repeat the process until all the balls are dipped. Place in refrigerator for 20-30 minutes until chocolate is hardened.
Store in an airtight container in the refrigerator.


Anonymous said…
Cacao nibs melt ?