Easy, quick, just a handful of whole-food ingredients. That sums up my cooking these days. But that’s okay, because when the kiddo comes home from school ravenous and needs a snack NOW, these coco-nutty truffles are just the thing. You can use any nut butter. His favorite is, of course, peanut butter.
I have not tried these with the finely shredded coconut – only with the flaked variety. If you use finely shredded, you may have to adjust proportions.
The raw cacao is optional, and a more grown-up taste. If you’re not using it, be sure to chill the “dough” before rolling it. It will be a little less sticky that way.
1/4 cup nut butter
1/4 cup maple syrup
2/3 cup (64 g) blanched almond flour
1 cup (65 g) flaked unsweetened coconut
3-4 T. raw cacao powder (optional)
Pinch salt (if your nut butter is unsalted – optional)
Mix nut butter and maple syrup until well combined. Stir in the almond flour, coconut and salt (if using). Chill dough. Scoop out tablespoon-size chunks and roll into balls. Optionally roll the balls in raw cacao. Keep in fridge.