Chocolate Chip Cookie Dough Truffles

3/4 cup SunButter (we used Organic)

1/4 cup coconut flour (have not tested other flour)

2 teaspoons vanilla extract

2 tablespoons maple syrup (honey will work)

1/2 cup dark chocolate chips

1 teaspoon coconut oil

1. In a food processor, pulse together SunButter, coconut flour, vanilla extract, maple syrup until completely blended (may form into a little ball).
2. Line a baking tray or cutting board with parchment paper.
3. Using a cookie scooper or your hands, form about 1 tablespoon of dough into a ball and continue until all dough is used.
4. Place in freezer for about 15-30 minutes.
5. In a microwave safe bowl, melt dark chocolate chips and coconut oil in 30-second increments until melted (stir in between).
6. Dip each truffle in the chocolate and cover completely.
7. Line back on baking tray and place in freezer for another 30-60 minutes and enjoy!
8. *Will stay good in fridge for about a week or freezer for a couple of months.