After pondering raw food sweeteners and wondering if could make a treat with Yacon Syrup, I created this raw treat to satiate my sweet tooth without messing with my glycemic index.  I think they are better tasting than the ones I make with Agave, so I will certainly keep experimenting with Yacon!

Almond Chocolate Chip Truffles 

The almond pulp left over from making almond milk. A little less than a cup of pulp.
1/4 cup raw cocao powder
1/2 T vanilla powder
1/4 cup Yacon Syrup
3 T melted coconut oil
2 T currants
2 T cocao nibs (the chocolate chips)
1/2 tsp almond extract
Pinch of salt
1/4 tsp cinnamon

Roll into balls and then roll into raw cocao powder to coat the outside.

Freeze for 15 - 30 mins. So they firm up a bit.

They will keep in the refrigerator for one week or they keep in the freezer for 2 months.