Description
4-Ingredient “Superseed” Chocolate Truffles made with coconut flour, nut or seed butter, and pure maple syrup. The perfect dessert!
Ingredients
- 1 cup nut or seed butter (I used Eat Nuttzo!)
- 1/4 cup coconut flour
- 1/4 cup pure maple syrup
- 1 cup dark chocolate bar, roughly chopped
Optional toppings:
- shredded coconut
- cacao nibs
- crushed nuts
Instructions
- In a food processor or high speed blender, combine the nut or seed butter, coconut flour, and maple syrup.
- Pulse everything until it’s blended into a sticky dough.
- Roll the dough into 2″ balls place onto a cookie sheet lined with parchment paper.
- Place the tray in the freezer for 15-30 minutes. (If your freezer isn’t large enough to accommodate a cookie tray like mine is, place balls into a freezer storage bag and freezer that way, then place back on cookie sheet afterwards.)
- Before you take the balls out of the freezer, melt the dark chocolate over the stovetop in a pan over medium low, stirring until smooth.
- Prep your toppings in individual bowls so they’re ready to add.
- Remove truffles from the fridge and dip into the melted chocolate with two spoons until well coated, then place back onto the lined cookie sheet. If your chocolate starts to stiffen and dry out, pop it in the microwave for about 30 seconds to reheat.
- Top the truffles with your desired toppings immediately, before the chocolate hardens!
- Allow the chocolate to harden at room temperature, then enjoy!
- Store the truffles in the refrigerator or 3-5 days or freeze for long term storage.
- Prep Time: 1 hour
- Cook Time: 0 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Refined Sugar-Free