Almond Coconut “Sugar Detox” Truffles

Soften the almond and coconut butters by placing the original glass jars of each in a pan of warm water. Once softened scoop out the above amounts of each and combine them in a small bowl until completely blended. Blend almond extract into the base and place bowl in the freezer for about 5 minutes. Any longer and it gets too hard. You may not need as much time in the freezer depending upon the consistency of your base. My almond butter was very soft and took a bit longer.

Remove the bowl from the freezer and stir until smooth and even. Taking small amounts at a time (I used about a tablespoon for each one, but you can use less) roll the dough into balls and then dip and roll into the shredded coconut.

Place each truffle onto a sheet pan or plate and refrigerate until ready to eat.