Happy Wednesday! If you follow me on Instagram, you know that right now my husband and I are on vacation in Punta Cana. I didn’t want to leave for a week and not have any new posts go up, so I prepared this one over the weekend. These Coconut Almond Butter Truffles were inspired by a recipe I found a long time ago on Sprouted Kitchen. The recipe was for Dark Chocolate Almond Butter Cups and I made them SO many times because they’re delicious. They’re honestly not too unhealthy as is, but I decided to create a version that is truly guilt-free.
For my recipe, the filling is natural almond butter mixed with a little bit of coconut flour to thicken it up. The filling is rolled into balls and frozen for about an hour. Then they are dipped in melted dark chocolate. YUM. I sprinkled unsweetened coconut flakes and sea salt on top for added flavor. I keep them in the fridge and they are perfect to grab when you’re in the mood for something sweet. They taste so rich that you really only need one to satisfy your sweet tooth. I hope you enjoy these Coconut Almond Butter Truffles as much as my family does!
NOTE: I rolled these a little large and got 10 truffles out of this recipe, but I would recommend rolling them slightly smaller to get 12-14 truffles. The filling is almost entirely almond butter so they can be a little sticky if you throw the whole truffle in your mouth at one time! I also used a no-stir almond butter that wasn’t as runny, so if you use a runnier brand you may need to add an extra tablespoon or two of the coconut flour to the filling in order to form it into a ball.
Active Time: 10 minutes Total Time: 60 minutes
Serves: 14
Ingredients:
1 cup natural almond butter (I used no-stir) 4 tablespoons coconut flour
½ cup dark chocolate chips (I use Enjoy Life brand)
Directions:
Cover a baking sheet with parchment paper. Set aside. In a small bowl, combine the almond butter and coconut flour. Scoop one tablespoon of the mixture and roll it into a ball. If it’s too sticky to roll in your hands, add another tablespoon or two of coconut flour until you achieve the desired consistency. Roll of the filling into balls and place on the baking sheet. Transfer to the freezer and freeze for about an hour. Remove from the freezer. Melt the dark chocolate chips in the microwave, stirring every 20 seconds until smooth. Drop one ball at a time into the dark chocolate and roll it around to coat. Place back on the parchment-lined baking sheet and immediately sprinkle with unsweetened coconut flakes or sea salt.
When finished, place the tray back in the refrigerator until the chocolate is set. Store the Coconut Almond Butter Truffles an air-tight container in the refrigerator for up to a week.
Nutrition Information per serving:
Calories: 171 Fat: 13g Carbs: 10g Protein: 4g Sodium: 39mg Sugar: 5g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
