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Chocolate Almond Butter Truffles

Prep Time 30 minutes
Total Time 30 minutes
Servings 24 Balls

Ingredients

Main Ingredients

  • 3/4 cup pitted medjool dates about 6 dates
  • 1 cup of warm water for soaking
  • 1 cup almond butter
  • 1/4 cup coconut flour
  • 3 tbsp coconut cream or whipped cream
  • 1/2 cup puffed rice crisps
  • 1/4 tsp salt only if almond butter is unsalted
  • 10 oz chocolate

Toppings (optional)

  • Almond slices

Instructions

  1. Soak the dates in water for 15 minutes.

  2. In a high powered blender (or food processor), add dates, 3 tbsp of the soaking water, and almond butter. Blend ingredients on the lowest setting until well combined.

  3. If the mixture is having trouble combining (depends on the dryness of your almond butter), you can add 1-2 more tbsp of the soaking water. Discard any remaining water.
  4. Move mixture from the blender into a large bowl.
  5. Mix in coconut flour, coconut cream, puffed rice, and salt (if needed).
  6. Mixture should be slightly sticky and not crumbly. Add additional cream if the mixture is too dry.
  7. Ball 'em up into ~1 inch diameter balls. We were able to make about 24 balls.
  8. Using a double broiler (or a glass bowl over a saucepan with water) heat up the chocolate. Prepare a baking sheet or plate with a layer of parchment paper.
  9. Use a fork to lower each ball into the melted chocolate. Tap off extra chocolate on the side of the pot and place the ball onto the parchment paper.
  10. Optional: While the chocolate is not yet hardened, you can place an almond slice on top. You'll also have extra chocolate which can be used to make nice designs.