I have a confession, I’m addicted to nut butters. You name it I’ve probably tried it or it’s currently one of ten jars in my pantry. It’s a habit I just can’t kick. From smoothies, to toast, to baked goods I probably eat some form of nut butter everyday…
After a week of numerous taste tests the Chocolate Coconut nut butter is nearly gone….oops! But this momma loves apple topped with nut butter as an afternoon snack. It’s a downfall, but I’m a total snacker and personally I love anything that’s a grab and go. Let’s face it life gets busy and you just need some that’s easy yet some what good for you. Well, let me introduce you to the most delicious Chocolate Nut Butter Truffles.
These babies are perfect as an afternoon snack or post dinner treat. All you need is one! I suggest making a batch during Sunday meal prep. While they’ll last up to a week in the fridge you can alway double the batch and freeze half for down the road. Just saying.
CHOCOLATE NUT BUTTER TRUFFLES
1 cup LARABAR chocolate coconut chase and almond butter
2 tbsp real maple syrup
1 tbsp coconut oil
1/4 cup unsweetened finely shredded coconut
Using your food processor, combine nut butter, maple syrup and coconut oil.Process until well combined and mixture and be presses into a ball, about 1 minute. Place in small bowl. Cover; refrigerate 15 minutes.
Shape into 20 (1 1/4- inch) balls. Place coconut in a shallow dish and roll each ball ro cover. Place on a cookie sheet lined with parchment paper.
Chill about 1 hour or until firm.