No-Bake Chocolate Almond Butter Truffles

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.