Chocolate Mint Crunch Truffles
- Yield: 10-12 1x
Ingredients
Scale
1 – 250 gram jar of smooth almond butter
3 Tbsp Coconut flour
5 Tbsp Pure maple syrup
2 Tbsp Coconut Oil
2 Tbsp Cacao powder
1 Tsp Organic Peppermint Extract
2 Tbsp Cacao Nibs
Instructions
- Whisk almond butter, maple syrup, peppermint extract and coconut oil together in a bowl
- Add cacao powder and coconut flour and mix until you can roll mixture into balls without sticking to your hands. Add cacao nibs and mix again. (If it is sticking, place it in the fridge or freezer to cool for 10-20 minutes)
- Roll into small balls and place on a cookie sheet with parchment paper
- Cool in the fridge for 15-20 minutes
- Makes about 10-12 medium size truffles