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Rhubarb and Custard Protein Truffles

Naturally Sweet Kitchen
  • minutes
  • Serves 18

INGREDIENTS

1 tsp

Beetroot

380 g

Butter beans

1 tsp

Ginger

250 g

Rhubarb

250 g

Rhubarb, stewed

60 milliliters

Unpasteurised honey

170 g

Porridge oats

100 g

Buckwheat flour

50 g

Coconut sugar

1 pinch

Sea salt, fine

1/8 tsp

Sea salt, fine

1/2 tsp

Vanilla extract, pure

75 g

White chocolate

50 g

Cream cheese