Coconut Fudge Truffles

1. 1

   In a bowl, mix together the coconut flour and cocoa powder (or carob). In another small bowl, microwave the almond butter and coconut oil until melted and smooth.

2. 2

   Pour in the honey and stir until mixture is creamy. Slowly dump the coconut oil mixture into the dry ingredients.

3. 3

   Stir well until both dry and wet ingredients are incorporated completely.

4. 4

   Line a 8x8 baking pan with parchment paper and pour the coconut mixture into it.

5. 5

   Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture.

6. 6

   Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.