No-Bake Chocolate Almond Butter Truffles

Using an electric mixer, combine almond butter, maple syrup, vanilla, 2 tablespoons coconut oil, and almond flour in a large mixing bowl and blend until smooth. Cover and place in refrigerator for about 30 minutes or until dough is firm.

Melt chocolate chips and remaining tablespoon of coconut oil according to package directions. Set aside.

Shape batter into 1-inch balls, dip into the melted chocolate, and place on a baking sheet. Store in the refrigerator until chocolate has hardened.

Store in either the refrigerator or the freezer in an airtight container. Do not layer truffles one on top of the other until chocolate has set.