In this workshop we will be preparing truffles from organic, local, fair trade produce: cranberries, cherries, goji berries, nuts, cocoa, cinnamon, berry flour etc. For sweeteners we use dates, liquid honey or agave syrup. The balls will be rolled either in poppy seeds or in coconut flakes. After, we will be designing boxes from recycled materials.
Time: 1,5 h
Group size: up to 12 people.