Servings: 12 truffles 1x
Ingredients
- ¼ cup almond butter
- ¼ cup coconut oil
- 1–2 Tbsp. maple syrup
- 6 Tbsp. raw cacao or baking cocoa
- Pinch of sea salt (if almond butter is unsalted)
- 1 Tbsp. coconut flour
- Few drops of peppermint extract, to taste
- 6 ounces white chocolate chips (1 cup) (sub Enjoy Life chocolate chips for dairy-free/paleo)
- 1/2 tsp. coconut oil
- 1 candy cane, crushed, for garnish (such as TruJoy Sweets candy canes which are free of gluten, dairy, soy, corn syrup and artificial colors)
Instructions
- Place almond butter, coconut oil, maple syrup and cacao powder in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
- Stop processor and add coconut flour. Process just until a ball of dough starts to form. Add peppermint extract and process again until mixed well. May need to add an extra 1/2-1 Tbsp. of coconut flour for dough to come together.
- Working quickly, roll dough between your palms to form 12 equal-sized balls. Place on plate in the fridge and allow to chill at least 30 minutes.
- When ready to dip, place chocolate chips and coconut oil in glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
- Using a fork or wooden skewer, work quickly and carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with crushed candy canes, if desired.
- Transfer to a parchment lined baking sheet and return to the fridge until chocolate hardens.
- Store truffles in a covered container on the counter for up to 3 days or in the fridge for up to 2 weeks. If refrigerated, allow truffles to sit at room temperature for 20 minutes before serving to allow centers to soften a bit.
Nutrition Information
- Serving Size: 1 truffle
- Calories: 100
- Fat: 8 g
- Sodium: 50 mg
- Carbohydrate: 7 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 2 g