Guilt-Free Cacao Espresso Almond Butter Paleo Truffle
- 1 jar Julie’s Real Cacao Espresso Almond Butter
- 4 oz bar of 100% cacao
- 2 tbsp maple syrup
- 1/2 cup 100% cacao powder
- 1/2 cup shredded coconut
- Melt 100% cacao bar in microwave... heat for 1 minute, stir, then heat for an additional 30 seconds and stir again until completely melted.
- Add maple syrup to cacao and stir to combine.
- Add Julie’s Real Cacao Espresso Almond Butter to cacao mixture and stir.
- Cool cacao almond butter mixture in freezer for approximately 10 minutes.
- Scoop mixture with a spoon and roll into a ball with your hands.
- Roll truffle in 100% cacao powder, then roll in coconut.