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Ingredients:

For the Filling:

  • 1 cup unsweetened shredded  coconut
  • 1/2 cup  almond flour
  • 1/4 cup powdered erythritol or another keto-friendly sweetener
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons almond butter (unsweetened)
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Coating:

  • 1 cup sugar-free chocolate chips
  • 1 tablespoon coconut oil
  • Whole almonds (optional, for decoration)Instructions:
  • Prepare the Filling:
    1. In a mixing bowl, combine the shredded coconut, almond flour, and powdered erythritol.
    2. Add the melted coconut oil, almond butter, vanilla extract, and a pinch of salt. Mix until well combined and a dough-like consistency forms.
    3. Refrigerate the mixture for about 30 minutes to make it easier to handle.
  • Shape the Truffles:
    1. Once the mixture is chilled, use a small cookie scoop or your hands to form small balls, about 1 inch in diameter.
    2. Place the balls on a parchment-lined tray and return them to the fridge to firm up, about 15-20 minutes.
  • Prepare the Coating:
    1. In a heatproof bowl, melt the sugar-free chocolate chips and coconut oil together. You can do this in the microwave in 20-second intervals, stirring in between, or over a double boiler.
    2. Once smooth and fully melted, remove from heat.
  • Coat the Truffles:
    1. Dip each chilled truffle into the melted chocolate, ensuring it’s fully covered.
    2. Place the coated truffles back on the parchment-lined tray. If desired, press a whole almond into the top of each truffle for added decoration and crunch.
  • Chill and Set:
    1. Refrigerate the truffles again for about 30 minutes to allow the chocolate coating to set.
  • Serve:
    • Enjoy these truffles straight from the fridge. Store them in an airtight container in the refrigerator for up to 2 weeks.
  • Feel free to adjust the sweetness or coconut content according to your taste preferences. Enjoy your Keto Almond Joy Cream Truffles!