2tablespoonchopped nutstry to use the same as the nut butter- I used chopped almonds
¾cupalmond milk
Paleo Chocolate
Sea salt to garnish
Instructions
Line a large baking tray with baking paper and set aside.
In a large mixing bowl, add the coconut flour, sea salt and chopped nuts.In a small microwave safe bowl, combine the honey and nut butter until melted together. Add the mixture in the dry and mix until well combined- the batter should be extremely crumbly.
Slowly add the almond milk until it reaches a firm batter consistency. Using your hands, form into golf ball sized balls and set aside on a plate or tray.
In a microwave safe bowl, melt the chocolate and using two forks, add each truffle one at a time until fully coated in the chocolate and set aside on lined baking paper. Sprinkle coarsely with sea salt and freeze for up to an hour or refrigerate for 2 hours.
Notes
These truffles can be stored at room temperature, however will be less firm than refrigerated ones. If you don’t have coconut flour you can sub it for almond flour however reduce the almond milk accordingly as the former flour absorbs liquid.