Ingredients

The following ingredients have 4 Servings
  • 2/3 cup (8oz/225g) cashew butter
  • 1/4 cup (1oz/28g) coconut flour
  • 1/4 cup (2floz/57ml) lakanto maple syrup, (or maple syrup)
  • 1/4 cup (1½ oz/43g) sugar free chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, (optional )
  • 1/8 teaspoon salt
  • 2/3 cup (4oz/115g) sugar free chocolate, (or regular chocolate, roughly chopped )
  • 2 tablespoons coconut oil

Instruction

  • Line a large baking tray with parchment paper, set aside. 
  • In a large bowl combine the cashew butter*, coconut flour*, Lakanto maple syrup, chocolate chips, vanilla if using, and salt.
  • Once the mixture comes together and forms a sticky dough roll into about 20 balls. 
  • In a medium microwave-safe bowl or over a double boiler melt the chopped chocolate and the coconut oil together, this will take about 40 seconds to 1 minute. Stir the chocolate until it reaches the consistency of a smooth shiny sauce.
  • Using two spoons dip each cookie dough ball in the melted chocolate, rolling around to make sure each truffle is fully and evenly coated. 
  • Place the coated truffled on the prepared tray and repeat until all of the cookie dough balls have been dipped in chocolate. 
  • Place the try in the fridge for a minimum of 30 minutes to allow the chocolate to fully set. 
  • Once set peel the truffles off the parchment paper and enjoy. 
  • Cover and store in an airtight container in the fridge for up to 10 days.