50 g Midzu dehydrated mango
50 g Midzu Inca berries
2 tablespoons hemp seeds
1 tablespoon Midzu chia seeds
2 tablespoons Midzu coconut flour
1 tablespoon Midzu cocoa powder
20 g Midzu cocoa butter
Soak the mango and the Inca berries aproximately 2 hours before starting preparing the truffles.
Drain the water of the dehydrated fruits. Using a grinder or a magic wand, grind them until they are purée.
Put the fruit purée and the remaining ingredients in a cup. Melt the cocoa butter in water-bath and add it to the mixture. Mix everything well until you obtain a homogeneous and malleable pulp. If needed, add more coconut flour.
With a tablespoon take little portions of the dough, make little balls and pass them through a bit of coconut flour. Put them on the refrigerator for some hours and they are ready to eat.
A sweet recipe that does not have gluten or added sugar. Delights all people, younger or older.
Insert date: 2015-06-18 Last update: 2015-06-18
Recipes > Snacks
Authors > Contributor writers > Cristina Rodrigues