Late at night is the hardest time for me to resist my sweet tooth. I love chocolate, but eating candy or pieces of chocolate doesn’t usually satisfy my cravings. I always end up eating way more than I should – and regretting it.
I wanted to find a dessert that would be more satisfying than store-bought candy, but not leave me feeling guilty about the amount of sugar or calories. Living in a dorm severely limits my baking and cooking abilities, so I also wanted something that could be made without a kitchen.
These almond butter truffles I have concocted are packed with satisfying, healthy fats from the almonds, but contain many more oils and nutrients than peanut butter. There is minimal dairy in the chocolate chips (dairy free chips can be substituted), and the only added sugar is the agave and chocolate.
These truffles are still unbelievably decadent and could be made blindfolded. Seriously, it is that easy.
Chocolate Covered Almond Butter Truffles
- Prep Time:25 minutes
- Cook Time:2 hours
- Total Time:2 hours and 25 minutes
- Servings:16 truffles
- 1 cup crunchy almond butter
- 1/4 cup agave nectar
- 1/2 cup coconut flour
- 1 cup semi-sweet chocolate chips
Mix almond butter, flour and agave nectar together in a bowl. #SpoonTip: If the consistency seems too wet, add more flour.
Scoop up a heaping tablespoon of the mixture, and form into a ball.
Place the balls on a plate with parchment paper and chill for an hour in the fridge.
Place the chocolate chips in a bowl, and microwave for 30 second intervals. Stir in between each interval until completely melted.
Using a fork, roll the chilled truffles in the chocolate until coated. Place on parchment paper and chill in the fridge for another hour.