Rosemary Chocolate Truffles - cooking recipe

Ingredients

1/2 cup cacao
1/4 cup coconut oil
1/4 cup coconut butter
1/4 cup almond butter (I used roasted)
1/4 cup agave nectar
1 dropper stevia
1/2 cup walnuts, chopped
1 tablespoon rosemary, minced

Preparation

In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, agave nectar and stevia.
Stir ingredients until well combined.
Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.
Remove from freezer and roll into 1 inch balls.
Place walnuts and rosemary in a bowl and roll each truffle in mixture to coat.
Serve.
Be sure to store in fridge to maintain texture and consistency.