Form 20 small heaps of cocoa cream on a sheet of baking paper, place them in the refrigerator to set.
Meanwhile, mix the seeds, flour, and almond cream in a bowl until you get a fairly solid dough.
From the dough, make a ball about the size of a walnut and flatten it slightly.
Place a heap of cocoa cream in the center and roll it between your hands to form the truffle, hiding the cream inside.
Continue in the same way until the almond dough is used up, place the truffles on a tray and let them rest in the refrigerator for 20-30 minutes before serving.
Optional step: before placing 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
| Energy (kcal) | 460.54 |
| Carbohydrates (g) | 3.38 |
| of which Sugars (g) | 2.72 |
| Fat (g) | 40.56 |
| of which Saturates (g) | 3.36 |
| Protein (g) | 16.14 |
| Fiber (g) | 9.32 |
