|
Step 1
|
|
| In a food processor, add almond/coconut/cashew butter, coconut flour, salt, vanilla extract, and syrup. Blend on high until dough comes together. |
|
Step 2
|
|
| Carefully remove blade and stir in 3/4 cup chocolate chips. |
|
Step 3
|
|
| Divide and portion truffles with a small ice cream scoop or melon baller. Place on a tray or baking sheet and place in the fridge for 10-15 minutes. |
|
Step 4
|
|
| Prepare chocolate coating by adding remaining 1/4 cup chocolate chips ad coconut oil to a small bowl. Microwave on high in 15 second increments until melted. |
|
Step 5
|
|
| Remove truffles from the fridge and drizzle on chocolate coating. Refrigerate to harden. |
Print recipe