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Paleo Coconut Brownie Batter Truffles + Finding Food Balance Around the Holidays

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: 16-20 truffles 1x

Ingredients

Scale
  • Truffles:
  • 1/3 cup coconut butter (you can sub any nut butter)
  • 1 cup raw cashews
  • 2 tablespoons coconut flour
  • 1 tablespoon maple syrup (honey works too)
  • 1/2 teaspoon Simply Organic Vanilla Extract
  • 1/2 teaspoon Simply Organic Cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon nut milk
  • 1/4 cup cacao powder
  • Chocolate coating:
  • 1/2 cup dark chocolate
  • 1/2 tablespoon coconut oil

Instructions

  1. Add all truffle ingredients to food processor and blend until creamy and smooth (this may take a couple minutes of straight blending!)
  2. Using a spoon or your hands, roll truffle batter into truffle balls (about 2-3 spoonfuls each) and add to a baking tray lined with parchment paper (or whatever you prefer!)
  3. Add to fridge for about 30 minutes or so then begin melting the chocolate
  4. I added chocolate and coconut oil to a microwave safe bowl and heated for 30 second increments until melted (stirring in-between)
  5. Coat each truffle with melted chocolate and add back to baking tray and add to fridge or freezer to harden
  6. *Will stay good in freezer for a month or two or fridge for a week
  • Author: rachel mansfield
  • Category: paleo, nut-free, gluten-free, dairy-free, vegan
  • Cuisine: dessert, truffles, chocolate