21DSD Recipe: Sunbutter Truffles

Make a not-sweet treat for your sweetie (or yourself!) on Valentine's Day or any time of year!

Sunbutter Truffles (Cocoa-Espresso & Almond-Cocoa Nib)

grain-free • gluten-free • dairy-free • sugar-free

PREP TIME: 10 minutes
YIELD: 12 truffles
 
 
ingredients:

for the truffle base

• 1/3 cup Sunbutter (sunflower seed butter) or other nut butter, softened
• 1/4 cup coconut butter, softened

for cocoa-espresso truffles

• 1 tablespoon finely ground coffee beans
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1/3 cup pecans, chopped

for almond-cocoa nib truffles

• 1 teaspoon almond extract
• 1 tablespoon cocoa nibs
• 1/3 cup unsweetened finely shredded coconut

preparation:

Make the truffle base: Combine the Sunbutter and coconut butter in a small bowl.

Flavor the base: To the base, add the rest of the ingredients for the desired flavor except for the pecans (for the Cocoa-Espresso truffles) or coconut (for the Almond-Cocoa Nib truffles).

Place the bowl in the freezer for 2 to 3 minutes until the mixture is slightly hardened. Scrape out about 2 teaspoons of truffle mixture and roll between your hands into a ball. Roll and press into either the coconut or pecans. Refrigerate to harden before serving, and store any uneaten truffles in the refrigerator for up to a week.