Ingredients

The following ingredients have 14 Servings
  • 5 tablespoons sunflower seed butter (a.k.a. sunbutter)
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon raw honey (or maple syrup)
  • 2 teaspoons vanilla extract
  • 3/4 cup blanched almond flour
  • 1 tablespoon golden flaxseed meal
  • pinch fine Himalayan salt
  • 1/4 cup semisweet mini chocolate chips (dairy/soy-free brand)
  • 1 tablespoon cacao butter
  • chopped almonds (optional)

Instruction

  • Add sunflower seed butter, coconut oil, honey, vanilla, almond flour, flaxseed meal and salt to a large bowl. Please note that you may find a thin layer of oil in the sunbutter jar that separates from the butter and rises to the top. Be sure to mix oil and butter together before scooping into bowl.
  • Using your hands mix until all ingredients are incorporated (I like using gloves when mixing so the oils from my skin do not get into the mixture).
  • Roll the dough into 1-inch balls and place them on a sheet of parchment paper and refrigerate for 30 minutes (using 2 teaspoons for each truffle will yield about 14 truffles).
  • Melt the chocolate chips in a double boiler along with the cacao butter.
  • Dip each truffle in the melted chocolate, one at the time, and place them back on the pan with parchment paper.
  • Top with chopped almonds and refrigerate until the chocolate is firm.