An easy, quick and healthy energy-packed dessert, perfect for a snack, especially for children and athletes.
Form 20 small mounds of cocoa cream on a sheet of baking paper and place them in the refrigerator to firm up.
Meanwhile, mix the seeds, flour and almond cream in a bowl until you obtain a fairly firm dough.
Take a walnut-sized ball from the dough and flatten it slightly.
Place a small mound of cocoa cream in the center and roll between your hands to form the truffle, hiding the cream inside.
Continue in the same way until the almond dough is used up, placing the truffles on a tray as you go and letting them rest in the refrigerator for 20-30 minutes before serving.
Optional step: before putting the truffles in the fridge, you can roll them in powdered erythritol.
Bowl
Sheet of baking paper
Store in the refrigerator for up to 7 days. Freeze to keep them longer.
Italia
