An easy Low-carb Almond Butter Chocolate Truffles filled with a creamy center, shredded coconut, chocolate chips and sliced almonds. It’s also gluten/egg/dairy-free!
In a large bowl, add almond butter, shredded coconut, sliced almond, ½ cup chocolate chips and butter together. Mix well until combine.
The dough will be a bit running. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes.
Using a cookie scoop, or your hands, form into small balls.
Place on a baking sheet lined with parchment paper and place in the freezer for 20 minutes.
In a microwave-safe bowl, melt ¾ cup chocolate chips.
Heat for 1 minute.
Remove from the microwave and stir.
Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
Dip the truffles in the melted chocolate, and then return to freezer to harden.
Store the truffles in the refrigerator. Enjoy!
christmas, dairy free, dessert, gluten-free, low-carb, paleo
Nutrition InformationAmount per serving (1/15) — Calories: 165, Fat: 14g, Saturated Fat: 5g, Cholesterol: 2mg, Sodium: 7mg, Carbohydrates: 9g, Fiber: 3g, Sugar: 1g, Protein: 4g
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