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