This recipe was inspired by a photo on Pinterest that linked to this recipe. I changed the recipe slightly and it was a huge hit with the trio. I took these outside after nap on Friday and they all loved them. Definitely something I’ll be making again!
- 5 graham crackers, broken up into large chunks
- 1/3 cup creamy almond butter
- 1/4 cup chocolate syrup
- 2 Tablespoons wheat germ
- 2 Tablespoons flax seed
- 3 tablespoons agave nectar
- 20 miniature marshmallows.
- 1 small package of almonds (pulsed finely in a food processor)
Combine all ingredients in a food processor except for the marshmallows and almonds. Pulse until a dough-like mixture forms. If needed, add more syrup or wheat germ to adjust the consistency of the dough so it can easily be rolled into balls. Flatten each ball, place a marshmallow in the center, and then roll into a ball. Roll in almond pieces and refrigerate for at least 30 minutes. Makes approximately 20 truffles.
Oh yeah – and I took this photo using my other new love – Instagram.