Almond butter is expensive. I buy mine from Costco (Kirklland brand) because it’s much cheaper and comes in a 27oz jar. You could substitute peanut butter too, the “all-natural” kind with the oil on top. Smuckers is a good brand. I’m betting you could also use sunflower nut butter here as well. Whatever you like. For the coconut flour, I used Bob’s Redmill. Shop around because you can find good prices on that. You also don’t have to use expensive chocolate for the topping either. This is a small, delicious treat. It satisfied my Justin’s almond butter cup craving.

Ingredients:

• 1 C. almond butter
• 1/2 C agave syrup
• 5-6 TB coconut flour (more if your nut butter is smooth/oily
• 1/2C melted dark chocolate chips

Directions:

Add almond butter, agave and coconut flour into a bowl and stir with a fork until all combined. Pop the bowl in the freezer for about 30 minutes, or until the dough is more firm. (Firm enough to roll into 2TB balls of dough). You’re going to have to eyeball the coconut flour. If you think you need more because the dough isn’t quite firm enough, then add more a tablespoon at a time. (That’s what I did). It all depends on how runny your almond butter is.

Put chocolate chips in microwave-safe bowl and cover with a paper towel. Nuke for 30 seconds take out bowl and stir, pop it back in for 20 seconds. (Mine took almost 2 cycles. Around 45 seconds.) You want to keep an eye on the chocolate because you don’t want it to burn!

When the dough is firm to the touch, roll it into about 2TB balls, and place on a parchment covered baking sheet. If, at this point the dough isn’t firm enough, pop it back into the freezer.

Use two forks and roll each ball of dough in the chocolate until covered. Or, if you would rather drizzle the chocolate that’s cool too. Place the truffles back onto the baking sheet. You’ll have 13, depending on how much dough you used for each truffle. Maybe I made mine too large. Hmm. I also sprinkled some Maldon sea salt on top. You can definitely make them smaller too. Place the baking sheet in the fridge for several hours until the truffles are firm. Store in airtight container. They’ll keep for a week. Probably less because you’ll eat them all.