I recently saw my friend (and nutritionist) Barbara Mendez make these truffles on her show Motivational Mondays. Delicious! We eat them for snacks with apples and for dessert.

makes a dozen

2 heaping tablespoons almond butter (room temperature)
2 tablespoons coconut palm nectar
2 tablespoons shredded coconut plus extra for topping
1 heaping tablespoon peanut butter (room temperature)
1/4 cup walnuts
1 teaspoon cinnamon

Place the walnuts in the food processor and process until fine. Then, place all the ingredients into a big mixing bowl and mix until it comes together. Cover and refrigerate for an hour.

Use a small ice cream scooper to scoop up some of the mixture and roll it into a ball. Then, roll into the shredded coconut to coat.

Store in the refrigerator or eat immediately. Enjoy!

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