Sunbutter Truffles with Flavor Variations
Ingredients
Truffle base
- 1/3 cup Sunbutter (sunflower seed butter) or other nut butter, softened
- 1/4 cup coconut butter, softened
Cocoa-espresso truffles
- 1 tablespoon finely ground coffee beans
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/3 cup pecans, chopped
Almond-cocoa nib truffles
- 1 teaspoon almond extract
- 1 tablespoon cocoa nibs
- 1/3 cup unsweetened finely shredded coconut
Preparation
Combine the Sunbutter and coconut butter in a small bowl to make the truffle base.
Add the remaining ingredients for the desired flavor to the base, excluding the pecans for Cocoa-Espresso truffles or coconut for Almond-Cocoa Nib truffles.
Place the bowl in the freezer for 2 to 3 minutes until the mixture is slightly hardened.
Scrape out about 2 teaspoons of the truffle mixture and roll it between your hands into a ball.
Roll and press the ball into either the pecans or coconut, depending on the flavor chosen.
Refrigerate the truffles to harden before serving, and store any uneaten truffles in the refrigerator for up to a week.