Be Clean With Janine

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These Paleo Coconut Brownie Batter Truffles are my new favorite snack/dessert. You can thank Rachel Mansfield for this amazing recipe and creation. She is a dessert goddess. The truffles were so easy to make and they are no-bake which makes me like them even more. Any recipe where I don’t have to turn on the oven is a keeper in my book.

If you’re looking for a perfect “night-cap” snack you need to try these truffles. I promise you won’t be disappointed.

I’ve been wanting to make these for awhile now. I went over to hang with my friend Cassie the other day and thought it was the perfect time to try them. She also has a food processor which makes this recipe so much easier. Cassie is seriously making me fall in love with paleo recipes.

Paleo Coconut Brownie Batter Truffles

(that’s a mouth full, am I right?)

Ingredients: 

Truffles

• 1/3 cup coconut butter (you can sub any nut butter) we used almond butter.
• 1 cup of raw cashews
• 2 tablespoons coconut flour
• 1 tablespoon maple syrup (honey works too, that’s what we used)
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of cinnamon
• 1 tablespoon coconut oil
• 1 tablespoon of nut milk (we used almond milk)
• 1/4 cup of cacao powder

Chocolate coating

• 1/2 cup of dark chocolate (we used sugar free & dairy free)
• 1/2 tablespoon coconut oil
• splash of almond milk (adds some creaminess)

Instructions:

1. Add all truffle ingredients to food processor and blend until the mixture is creamy and smooth. This may take a couple of minutes of straight blending.
2. Using a spoon or your hands, roll the truffle batter into balls.
3. Place them in your fridge or freezer for 30 minutes.
4. Begin melting the chocolate for your coating layer.
5. We used a stove-top to melt the chocolate.
6. Coat each truffle with chocolate and place back on your tray to put into the freezer again until the top layer hardens.
7. Top them off with sea salt or coconut flakes!

**The Paleo Coconut Brownie Batter truffles will stay good in your freezer for a month or two. In the fridge they will stay good for a week.