Keep these delicious Almond Jot Truffles stashed in your fridge when you want a little something sweet or your just a little hungry between meals. When I first started with my keto lifestyle I ate these almost everyday while kicking my sugar habit. Full of good healthy fats they will keep your brain sharp and body fueled. I like to eat one before going out to dinner so I don’t make any bad ordering decisions because I’m starving. Can also be handy during travel, you just need to have them in a cooler.
Almond Joy Truffles
Ingredients
*makes 3 1 inch balls
1 Tbls raw chashew butter (I LOVE Artisana)
1 Tbls Coconut Cream (I scoop it off the top of a can of full fat coconut milk)
1 Tbls unsweetened coconut shreds
1 Tbls 70-90% dark chocolate chips (I just break up dark chocolate bars)
1 tsp raw cacao
1/2 tsp flax flour
1/4 tsp raw honey
Tad vanilla (no alcohol)
Pinch Himalayan salt
Splash lemon juice
Crushed pecans or almonds & coconut shreds (to roll the balls in)
How To
Mix all ingredients, except pecans and last coconut shreds, in a small bowl until creamy. Place in fridge until hard enough to shape into balls. Remove and shape into balls, roll in pecan/coconut mixture.
Store in fridge until ready to eat. Or store in freezer and pull out 15 mins before eating.
TIP you can add powdered collagen as well.
ENJOY!
