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!