Dark Chocolate Covered Sunflower Truffles
Servings Prep Time
12truffles 20minutes
Cook Time Passive Time
5minutes 5minutes
Servings Prep Time
12truffles 20minutes
Cook Time Passive Time
5minutes 5minutes
Ingredients
  • 1/3cup sunflower seed butteror Tahini
  • 1tbsp gheeor organic butter
  • 1tbsp coconut oil
  • 1tbsp raw honey
  • 2tsp homemade vanillaor store bought
  • 3/4cup almond flour
  • 1/4cup toasted almondstoast, then chop
  • 1/4cup dried cranberrieschopped-optional
  • 1/4cup mini chocolate chipsI use Enjoy Life Dark Chocolate Chips
Dark Chocolate Topping
  • 2/3cup mini chocolate chips
  • 1/4tsp dried coffee flakesoptional-or 1/2 tsp for a boost!
  • dash ground cinnamonoptional
  • dash himalayan saltoptional
  • splash homemade vanilla
  • 1tsp gheeor coconut butter
  • chopped almondsfor dusting the tops
Instructions
  1. Place the sunflower seed butter, ghee, coconut oil, raw honey and vanilla in a medium mixing bowl.
  2. Mix with a spoon until it is well blended. Add Almond meal and mix well.
  3. Toast the almonds and chop. Save half of the chopped almonds to sprinkle on the tops!
  4. Add chopped almonds, 1/4 cup chocolate chips and cranberries. Use your hands and mix well. I left my cranberries whole but would suggest chopping them a little. It would make it easier to form smaller truffles. You can also use dried apricots or any other dried fruit you love.
  5. Form into small balls and place them on a cookie sheet or tray covered in baking paper. You’ll use the same tray in a few minutes to set the balls back on after you dip them in the melted chocolate chips. Place them in the freezer while you prepare the topping.
Dark Chocolate Topping
  1. Place all the ingredients in a double broiler, microwave and melt until all ingredients come together. I used a different method for melting. I boiled water in my kettle and filled a large bowl with boiling water and set a smaller bowl in the hot water. Then I added the topping ingredients. It was easier to dip the truffles.
  2. Take the truffles out of the freezer and dip them in the chocolate topping and immediately sprinkle with the chopped almonds.
  3. Store in the refrigerator on the tray for 30 minutes. Transfer them to a storage tin and replace in the fridge. Remove 15 minutes before serving so they are room temperature or sneak a cold one now and then!