3/4 cup Noteo (we used organic)
1/4 cup coconut flour (I haven’t tested any other flour)
2 tablespoons of vanilla extract
2 tablespoons maple syrup (honey will work)
1/2 cup dark chocolate chips
1 teaspoon of coconut oil
Chocolate Truffles
Ingredients
How to cook
- In a food processor, pulse Noteo, coconut flour, vanilla extract, maple syrup until fully combined (it may form into a small ball).
- Line a tray or cutting board with baking paper.
- Using a cookie scoop or your hands, shape about 1 tablespoon of dough into a ball and continue until all the dough is used.
- Place in the freezer for about 15-30 minutes.
In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second increments until melted (stir in between). - Dip each truffle into the chocolate and cover completely.
- Arrange back on the baking sheet and place in the freezer for another 30-60 minutes and enjoy!
*It will keep well in the fridge for about a week or in the freezer for a few months.
