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This recipe can be sliced into fudge squares or rolled into balls to create truffles. Whichever way you choose to make them, they will certainly be a crowd pleaser! Loaded with healthy fats from coconut oil and sweetened with raw honey, these truffles pack a nutritious (yet delicious!) punch.
In a bowl, mix together coconut flour and cocoa powder (or carob). In another small bowl, microwave almond butter and coconut oil until melted and smooth. Pour in honey and stir until mixture is creamy.
Slowly dump coconut oil mixture into dry ingredients. Stir well until both dry and wet ingredients are incorporated completely. Line an 8×8 baking pan with parchment paper and pour coconut mixture into it.
Chill in the fridge for 2 hours. Once set, use a tablespoon to scoop out the mixture. Roll into balls, 1 tablespoon in size, then roll in unsweetened coconut shreds if using.
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