Pistachio Truffles By: Lee Holmes These truffles can be cooled or kept in the freezer till all set to serve. The entire household will enjoy them! Active ingredients 250mL coconut milk 1/2 cup cashew butter 1/2 cup cashew butter 1/2 cup sesame seeds 1/2 cup sesame seeds 1 tsp vanilla powder 1 tsp ground cardamom 1/2 cup coconut flour 2 1/2 tablespoon rice-malt syrup Pinch Himalayan salt Pinch Himalayan salt Method Pulse all the active ingredients other than the coconut flakes in a food mill up until smooth. Utilize your hands to roll each tablespoon of the mix in a balls. Roll in the coconut flakes and shop in the refrigerator. SubscribeSubscribe to a newsletter to get most current post and updates Lee Holmes Lee Holmes is a nutritional expert, yoga and meditation instructor, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blog writer and author of the very popular books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids. Lee’s food approach is everything about S.O.L.E. food: sustainable, natural, regional and ethical. Her primary objective is to change the understanding that cooking fresh, wholesome, nutrient-rich meals is challenging, complex and lengthy. From publishing dishes, her enthusiasm to share her autoimmune illness story and aid others has actually grown out of control and the blog site has actually just recently taken house the total reward at the Bupa Health Influencer Awards along with the very best blog site in the Healthy Eating classification. She likewise runs a four-week online Heal Your Gut program.