3/4 cup Noteo (we used organic)

1/4 cup coconut flour (I haven’t tested any other flour)

2 tablespoons of vanilla extract

2 tablespoons maple syrup (honey will work)

1/2 cup dark chocolate chips

1 teaspoon of coconut oil

How to cook
  • In a food processor, pulse Noteo, coconut flour, vanilla extract, maple syrup until fully combined (it may form into a small ball).
  • Line a tray or cutting board with baking paper.
  • Using a cookie scoop or your hands, shape about 1 tablespoon of dough into a ball and continue until all the dough is used.
  • Place in the freezer for about 15-30 minutes.
    In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second increments until melted (stir in between).
  • Dip each truffle into the chocolate and cover completely.
  • Arrange back on the baking sheet and place in the freezer for another 30-60 minutes and enjoy!
    *It will keep well in the fridge for about a week or in the freezer for a few months.