YIELD: 24 CANDIES
These are such a fun treat to snack on when a chocolate craving hits. Make a batch and store in the freezer—you can just grab one whenever you’re in need of a little mood boost!
Directions
In a medium bowl, combine all the filling ingredients and let rest for about 10 minutes.
Shape into balls or place into silicone chocolate molds and then chill for about 30 minutes in the refrigerator, or for 10 minutes in the freezer, until solid.
Once the filling is cold, dip the balls into the chocolate coating until completely covered, and then place coated truffles onto a silicone mat or parchment-covered surface to harden.
Dip once more in the chocolate coating and then allow the chocolate to harden completely in the refrigerator, for about 1 hour.
Store in airtight container in refrigerator for up to 1 month, or in freezer bags, tightly sealed, for up to 3 months.
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Ingredients
FILLING
1 cup almond meal
2 tablespoons coconut oil, softened
2 tablespoons agave, brown rice, or maple syrup
3 tablespoons melted cacao butter
⅛ teaspoon salt
COATING
1 recipe Raw Chocolate, melted
