The recipe for these little darlings was adapted from a Metabolic Effect truffle recipe that I put my own spin on. They are ridiculously easy to make and are insanely delicious & satisfying. They're also vegan, gluten free, low carb and low glycemic. Yippee!
1/2 Cup Almond Butter (other nut butters work too - use crunchy for more texture, smooth for a more truffle-y style)
1/4 Cup Organic, Virgin Coconut Oil
1/2 Cup Shredded Coconut, Unsweetened plus additional 2 Tablespoons to coat truffles.
2 Tablespoons Raw, Organic Cocoa Powder, unsweetened
3 Tablespoons Coconut Palm Sugar
12 Drops Liquid Stevia (I used Sweet Leaf brand Vanilla Creme flavor)
1 Teaspoon Coconut extract
In a small saucepan heat nut butter and coconut oil until oil has completely melted and nut butter becomes easy to stir. Do not overheat! Mix well and add remaining ingredients, stirring until well mixed. Chill mixture in freezer for about 30 minutes. Use a tablespoon or ice cream scoop and roll into 1-inch diameter balls. Roll truffles in shredded coconut and chill in refrigerator for about 15 minutes. Store in fridge or freezer. Makes about 16 Amazeballs.
Serving size: 2 Amazeballs
Calories 187, Fat 15.5g, Protein 4g, Fiber 3.4g, Carbohydrate 9.4g, Sugars 3g