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Coconut Butter Pretzel Truffles (gluten + dairy-free)
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5
from
1
review
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
About
12
truffles
1
x
Ingredients
Scale
1x
2x
3x
6
pitted dates (if too hard sof
ten
in hot water for a few minutes)
1/2 cup
coconut butter
2/3 cup
raw almonds
2/3 cup
Glutino Pretzels (any variety, broken ones are fine!)
1 1/4 cups
dark chocolate chips or chocolate of choice
optional: 1 tsp coconut oil
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Instructions
Add almonds to food processor and process until you reach the consistency of a meal and remove (just a few pulses)
Next add in pretzels and process again so it is mostly a fine flour
Remove from food processor and add to a bowl with almond flour
Next, place softened dates in the food processor and process until it forms into a ball
Add the coconut butter and pulse until well combined
Then add in the pretzel-almond mixture and mix until a dough is formed
Once you have a dough that’s easy to form into balls, scoop out a tablespoon or so and roll/carefully form into balls
Set on parchment paper and place in freezer to chill
Next melt chocolate in a double boiler or in the microwave in 30 second increments
Once melted, stir in coconut oil if needed to really thin the chocolate out
Remove truffles from freezer and then, one at a time, dip them into the melted chocolate
Use a fork to remove them and tap away excess chocolate then transfer back onto parchment paper and top with pretzel pieces
If you have leftover chocolate, double dip the truffle or save for another recipe!
Repeat until all truffles are dipped. Place back in the freezer to set
*Store in fridge for a week or freezer for a couple of months
Author:
rachel mansfield
Category:
gluten-free
Cuisine:
dessert, truffles