Posted by Melissa Kinghttps://mywholefoodlife.com/2014/05/05/nut-free-truffles/

Nut Free Truffles

Prep Time 20 min Serves 10 truffles     adjust servings

An allergy friendly sweet treat!

Ingredients

    For the filling

    • 1 cup sunflower butter
    • 2 T coconut flour (or another flour if you can't have coconut)
    • 2 T maple syrup
    • 1/4 cup mini chocolate chips ( Enjoy Life chips are nut, dairy and soy free)
    • 1/4 tsp sea salt

    For the chocolate coating

    • 1 cup chocolate chips (Enjoy Life are nut, dairy and soy free)
    • 1/4 cup flax milk

    Instructions

    1. In a food processor , combine the sunflower butter, maple syrup, coconut flour and sea salt.
    2. Blend together for a minute, then add in the chocolate chips and pulse a few more times to mix them in well.
    3. Form truffles into balls and place onto a lined baking sheet. I used a cookie scoop for mine.
    4. Stick the baking sheet in the freezer for an hour.
    5. Using a double boiler method, (see notes) melt the chocolate and the milk until everything is smooth and blended together.
    6. Using two forks, roll the truffles into the chocolate and coat each one completely. Then place them back on the baking sheet .
    7. Stick in the freezer for another hour or so.
    8. Once the chocolate has firmed back up, you can store these in the fridge.
    9. They should last several weeks in the fridge and longer in the freezer.

    by

    Recipe Notes

    **When I mention the double boiler method, this is all you have to do. Fill a medium saucepan with water. Place a glass bowl on top of the saucepan. Bring the water in the saucepan to a boil. Place the chocolate and milk into the glass bowl. This allows the chocolate to gently melt without burning it. Enjoy!

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