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
Add all truffle ingredients to food processor and blend until creamy and smooth (this may take a couple minutes of straight blending!)
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!)
Add to fridge for about 30 minutes or so then begin melting the chocolate
I added chocolate and coconut oil to a microwave safe bowl and heated for 30 second increments until melted (stirring in-between)
Coat each truffle with melted chocolate and add back to baking tray and add to fridge or freezer to harden
*Will stay good in freezer for a month or two or fridge for a week