Makes about 3 dozen truffles.
Theses truffles have a distinct taste of chocolate and coconut. No baking is required, they are easy to make and gluten free. They keep very well refrigerated or frozen. A lovely treat at any time.
INGREDIENTS:
1 3/4 cups superfine blanched ground almond flour
½ cup finely shredded unsweetened coconut
1 ½-2 tablespoons olive oil
4 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
3 tablespoons unsweetened cocoa powder
PREPARATION:
Place the almond flour, coconut, olive oil, maple syrup, vanilla extract and chocolate chips in a food processor fitted with the steel blade. Pulse BRIEFLY until cookie consistency is formed.
Transfer to a bowl.
Place the cocoa powder on a sheet of wax paper.
With your hands, shape level teaspoons of the mixture into balls and roll in the cocoa powder.
I store the truffles in the refrigerator or freezer in a tight-fitting container with wax paper between the layers.
