Sunbutter Truffles (vegan, gluten free)
I made up this recipe last week after coming home from the store with fresh jars of sunbutter and coconut butter and they’ve been such a hit in my house! These little gems are super nutrient dense- full of healthy fats, fiber and protein and just one satisfies any sweet tooth. They pack well and make an easy, blood-sugar balancing snack for when you’re on the go. They are chocolatey and not too sweet and I send them to school with my boys for a healthy morning snack. So far they love them- kid approved! The recipe is super easy- just mix everything together and form into balls. I roll mine in shredded coconut, but you could try chopped nuts or crispy quinoa for a fun variation. Peanut butter and almond butter would make great substitutions as well. Enjoy!
INGREDIENTS:
1/2 cup unsweetened sunbutter (sunflower seed butter- I like the Once Again Brand)
1/3 cup coconut butter (also called coconut manna- be sure to stir it well before measuring. I like Nutiva or Artisana brands).
3 tbsp raw honey or maple syrup
3 tbsp unsweetened cocoa powder
1 tbsp coconut flour
1 tsp ground cinnamon
1/8 tsp fine sea salt, Celtic salt or Himalayan pink salt
1 tbsp pure vanilla extract
1/4 cup chopped dark chocolate (use 60% or above)
1 cup shredded unsweetened coconut for coating
DIRECTIONS:
Place all ingredients into a mixing bowl EXCEPT dark chocolate and shredded coconut. Stir until well combined.
Add dark chocolate and stir until incorporated.
Roll into small balls (about a heaping teaspoon of dough).
Place about a cup of shredded coconut onto a plate and roll the balls into the coconut to coat evenly.
Store in an airtight container in the fridge or at room temp.