Dark Chocolate Almond Butter Truffles
 
Prep time
Cook time
Total time
 
A bite sized, rich, and decadent chocolate truffle Paleo-ifed. Dairy-free, gluten-free, and AHHHHmazing!
Author:
Recipe type: Dessert, Treat
Serves: 20
Ingredients
  • Unsweetened Almond Butter (or other nut butter of your choice) .75 cup (190 g)
  • Pure Maple Syrup .25 cup (60 ml)
  • Coconut Flour .25 cup (30 g)
  • Sea Salt .25 TSP
  • Vanilla extract (optional) 1 TSP
  • Dark Chocolate 80% or higher 4 oz (120 g)
Instructions
  1. Combine the almond/nut butter, maple syrup, vanilla and sea salt in a medium bowl and stir until well mixed.
  2. Once smooth, add the coconut flour and combine.
  3. Scoop about a tablespoon of the mixture into your hands and roll into small balls and then place them on a baking sheet lined with parchment paper.
  4. Place in the freezer for about 30 minutes until relatively solid. Meanwhile, chop the dark chocolate into small pieces and place in a small glass bowl. After the 30 minutes, melt the chocolate using the double boiler method - placing the glass bowl over a small saucepan of water. Bring the water up to heat which will allow for the chocolate to become melted and smooth.
  5. One at a time, drop the almond butter balls into the dark chocolate and roll around to coat evenly. Use two forks to remove the ball and place back onto the parchment paper.
  6. Once the truffles are coated in dark chocolate, place the baking sheet back into the freezer for 30 minutes and then enjoy!
You may store these truffles in the refrigerator for a week but I personally love to keep them in the freezer so that the chocolate is particularly crisp when eating. They will stay good for up to two months in the freezer.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/09/04/dark-chocolate-almond-butter-truffles/