Chocolate Snowball Truffles"/>

Chocolate Snowball Truffles

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m
  • Yield: 16-18 truffles


  • 1/4 cup Dark chocolate(min 70%)
  • 1/2 cup unsweetened shredded coconut flakes
  • 1/2 cup unsweetened natural almond butter
  • 1/4 cup honey (use maple syrup if vegan)
  • 2 tablespoons coconut oil
  • 1/3 cup cacao powder


  1. In a bowl, mix almond butter and coconut oil until well blended.
  2. Now transfer the almond butter and coconut oil, along with the remaining ingredients(***set aside 1/4 cup of coconut flakes for rolling) into a food processor and pulse together until all ingredients form a smooth consistency. Approximately 1-3 minutes. The mixture will be sticky so pop it into the freezer for 10 minutes to firm up so rolling is easier.
  3. Roll the dough into bite sized truffle balls.
  4. Place remaining 1/4 cup of coconut flakes in a shallow bowl. Roll truffles until completely and evenly covered with coconut.
  5. Store truffles in an airtight container. Use parchment paper to layer the container for each new row of truffles, so that you can stack them on top of each other without them sticking together.

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