Let me tell you about this treat. This is something I have in the fridge right now, and they make a perfect afternoon pick-me-up. They are bite sized pieces of absolute yumminess!
However, if you are not used to being sugar free or are currently not on a sugar detox, I would suggest adding in a touch of honey. I personally like them as is, but that’s just me. The rest of my family prefers a little touch of sweetness.
I found this recipe in Diane Sanfilippo’s book, “The 21 Day Sugar Detox Cookbook”. She has a couple of variations in the book, but here is the one I used. She calls them “Sunbutter Truffles”, and they can be found on page 192. I used almond butter instead, and titled them appropriately.
These are super easy and quite quick to put together. You might want to double the recipe and keep some extras on hand in the fridge!
1/4 cup of coconut butter- softened on the stove top
2 Tbsp. unsweetened cocoa powder
1tsp. vanilla extract
Optional- spoonful of honey
For rolling truffles in–
Unsweetened finely shredded coconut
Pecans- finely chopped
Combine the almond butter and coconut butter together. Then add cocoa, vanilla and optional honey (if desired). Place bowl in freezer for 2 to 3 minutes until mixture is slightly hardened. You may need to add a touch more coconut butter if you added a lot of honey. Scrape out a spoonful and roll into small ball, then roll in either the shredded coconut or the chopped pecans.
Refrigerate to harden them before serving, and store uneaten truffles in the fridge for up to one week.