| 5 | 26 | 103 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 17 min | 9 min | 24 |
| 327 gm | Dark chocolate ((I like 65%)) |
| 1/2 cup | Coconut cream ((or full-fat; from can)) |
| 1/4 cup | Cocoa powder, unsweetened |
| 1 tbsp | Almond butter |
| 1 tsp | Almond Extract |
1. Measure all ingredients except cocoa powder into a metal bowl.
2. Place metal bowl inside or on top of saucepan with 1—2 inches of water.
3. Warm saucepan on low heat to slowly melt chocolate. Stir contents consistently just until chocolate is melted and mixture is velvety smooth.
4. Remove from heat and allow to cool for 10 minutes. Stir pot. Place pot in the freezer for 5 minutes.
5. Spoon chocolate into dollops on a stick-proof pan and place pan in the freezer for 5 minutes.
6. Remove pan from freezer and roll the dollops into balls using clean dry hands.
7. Place chocolate balls into a large metal bowl with cocoa powder. Shake the bowl to evenly coat chocolates in powder. Serve immediately.
8. Store leftover truffles in freezer for later.
