Almond-Butter & Chocolate Truffles



Vegan I Gluten Free


Serves: 10-12 balls Time: 25 minutes + 30 minute cooling time

3/4 cup creamy almond butter

1/2 cup coconut flour

1/4 cup maple syrup  3/4 cup dark chocolate chips Toppings of choice: unsweetened coconut flakes, pecan pieces, crushed nuts, cacao nibs, etc. 

Line a baking sheet with a silicone mat or large Tupperware with wax paper. 

In a food processor, or high speed blender, combine the nut butter, coconut flour and maple syrup. Mix on low/dough until a sticky mixture is formed. You may need to stop and scape down the sides. If the dough appears to be too runny, add more flour 1 tbsp. at time. 

Roll the dough into small balls and place on your baking sheet. Place it in the freezer for 10-15 minutes while you prepare the toppings and heat the chocolate. 

In several small bowls prepare the toppings you would like to use. Having them easily accessible will help in the coating process. 

In a small sauce pan heat the chocolate on low heat, stirring frequently. As it starts to melt, stir continuously. Once smooth, remove from the heat. 

Remove the balls from the freezer and using a spoon, begin to cover the balls, one at a time, in chocolate. Sprinkle on your desired toppings as you go (the chocolate will begin to harden). Repeat the process until all truffles are coated in chocolate and toppings.

Place the balls into the fridge and allow the chocolate to fully set; 30 minutes- 1 hour before serving.