Easy, quick, just a handful of whole-food ingredients. That sums up my cooking these days. But that’s okay, because when the kiddo comes home from school ravenous and needs a snack NOW, these coco-nutty truffles are just the thing. You can use any nut butter. His favorite is, of course, peanut butter.
I have not tried these with the finely shredded coconut – only with the flaked variety. If you use finely shredded, you may have to adjust proportions.
The raw cacao is optional, and a more grown-up taste. If you’re not using it, be sure to chill the “dough” before rolling it. It will be a little less sticky that way.
Vegan Coco-Nutty Truffles
Coco-Nutty Truffles
1/4 cup nut butter
1/4 cup maple syrup
2/3 cup (64 g) blanched almond flour
1 cup (65 g) flaked unsweetened coconut
3-4 T. raw cacao powder (optional)
Pinch salt (if your nut butter is unsalted – optional)
Mix nut butter and maple syrup until well combined. Stir in the almond flour, coconut and salt (if using). Chill dough. Scoop out tablespoon-size chunks and roll into balls. Optionally roll the balls in raw cacao. Keep in fridge.
Want to find more good for you treats? Check out Wellness Weekends. For quick and easy gluten-free recipes, check out 5 Ingredient Mondays.
