Yield: 2 1/2 dozen truffles
10 minPrep Time:
10 minTotal Time:
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 2/3 cup erythritol or sugar (or other sweetener such as stevia to taste)
- 1/2 cup unsweetened applesauce or mashed banana
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon apple cider vinegar
- 3/4 cup almond milk
- 2 tablespoons sprinkles
- 1 ounce dark chocolate, roughly chopped
- 2 tablespoons almond milk
- In a large bowl, combine the flour, salt, and erythritol or sugar. Add in the applesauce or mashed banana, vanilla extract, and vinegar and stir until completely combined. Stir in the almond milk 1 TABLESPOON AT A TIME and stop when all the flour has been incorporated. Stir in sprinkles. Scoop the dough onto a plate using a 1/2 tablespoon measure, roll into balls, and freeze until firm, about 2 hours.
- Combine the dark chocolate with 2 tablespoons of almond milk in a small bowl. Microwave for 1 minute and stir. If the mixture is too thin, continue to microwave in 15 second intervals until thickened. You can alternately do this in a pot on the stove. Chill until ready to use.
- Fetch the frozen truffles from the freezer. Using a fork or toothpick, dip each truffle into the melted chocolate mixture and place back on the plate. Freeze again until completely firm and the chocolate is solid. Transfer to a tupperware container for long term storage (but they didn't last too long in our house...mmm). Devour.
Nutritional information calculated with erythritol or applesauce.