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Ingredients
- 1/2 Cup Salted butter, melted You can also use melted coconut oil
- 1/4 Cup Honey or Maple Syrup
- 2 Cups Almond flour
- 1/4 Cup Cocao powder Plus 1 Tablespoon for sprinkling
- 1/2 Teaspoon Himalayan salt (or pink salt)
- 1 Cup Chopped white chocolate (or chocolate chips)
- 2 Teaspoon Coconut oil
Ingredients
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Instructions
- Mix the melted butter and honey in a bowl until all combined and well mixed.
- Add the almond flour, cocoa powder, and salt. Fold all the ingredients together.
- Chill the mixture in the fridge for 20 minutes.
- Line a baking sheet with parchment paper.
- Use a small cookie scoop or one tablespoon measure to scoop dough in even balls. Roll each ball of dough in your hands to make them round and smooth and place on the parchment paper.
- Heat the white chocolate and coconut oil in a glass or steel bowl placed on a pot of simmering water stirring continuously or heat in the microwave for about 1 minute and 30 seconds, stirring 3-4 times until melted and smooth.
- Using a fork, place a ball into the melted white chocolate, roll it around until coated with chocolate, and then place the truffle onto the parchment paper. Using a fork allows the excess chocolate to drip back into the bowl.
- Continue this process until all the truffles are coated with white chocolate.
- Sprinkle each truffle with cocoa. Or any other decorative topping you prefer (grated dark chocolate, desiccated coconut, eatable flower petals etc).
- Chill in the fridge for another 20 minutes until the chocolate is hardened. Serve right out of the fridge. Store any leftovers in an airtight container in the fridge.
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