Ali Larter shares a rich-tasting dessert from her new book, Kitchen Revelry: A Year of Festive Menus from My Home to Yours. With raw cacao, coconut butter and agave nectar, this new take on a decadent favorite won't leave your sweet tooth unsatisfied.
"It's just something you don't feel guilty having, but gives you that little bit of a hit during the day!" Ali says.
Makes 2 dozen
• 1 cup almonds
• 1/2cup raw cacao powder
• 2 tablespoons, plus extra, raw coconut butter
• 1/4 cup agave nectar, or 6 pitted dates
• Pinch of sea salt
• 1/4 teaspoon cardamom
• 1/2teaspoon pure vanilla extract
• Place almonds in a food processor.
• Pulse almonds until coarsely chopped.
• Add remaining ingredients and pulse until mixed thoroughly.
• Shape mixture into one-inch balls, and place in a single layer in a shallow container.
• Freeze for 30 minutes or until firm.
• Keep refrigerated for up to 2 weeks, or freeze in an airtight container, or freezer bag for up to a month.
• Options: Before freezing, roll truffles in shredded coconut, crushed nuts, goji berries or cacao powder.