Ingredients
Units
Scale
- 1/4 cup almond flour
- 1/2 cup coconut butter
- 1/2 cup pecans (raw or dry roasted)
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
- 5–6 drops liquid monkfruit or stevia extract (optional)
- 1/4 cup unsweetened coconut flakes
Instructions
- Add everything except the coconut flakes to a food processor. Pulse until everything is combined and begins to look like a chunky peanut butter and holds together when pinched
- Using a 1 tablespoon cookie scoop or spoon roll the mixture into truffles (approximately the size of a golf ball).
- Put the coconut flakes in a bowl. Place the truffle in the coconut flakes and roll to cover in coconut flakes. Repeat with the remaining mixture.
- Keep the truffles in an airtight container in the refrigerator or at room temperature. Keeps for 1 week. Or freeze for up to 3 months.