Keep Calm & Truffle Along — Recipe: eatingEVOLVED Coconut Butter Truffles

Ever eat nut butter from the spoon?img_1457

Who hasn’t, right? But sometimes, we need a more dignified way of consuming the good stuff.

The other week, while eating aforementioned nut butter from a spoon, I realized that there was a better way to consume it.

Enter: truffles.

I’ve recently discovered the wonderful simplicity of truffles, and man oh man, are they the real deal. Truffles are less about a recipe, more about creating equal ratios for the simple and few ingredients. Mix & match ’em all you want, as long as you can roll it up into a ball, it’s a truffle in my book!

The recipe below doesn’t make much – just about 9 quarter-sized truffles. But play around with it! Is it too soft? Add some more dry ingredients! Too crumbly? Add a touch more wet ingredients. Make it your own recipe and do you, dear reader.

Before we begin: a word about eatingEVOLVED.

These people are the best. Made from coconut sugar and simple, wholesome ingredients, I have yet to try a product I don’t like (but, big surprise there: coconuts and chocolate? Count me in). I am so proud to be an eatingEVOLVED affiliate and share this wondrous brand with you guys. Interested in trying it out? Head over to their page and check out my favs:

& Now, your daily fun fact: the coconut is classified as fruit, and/but the FDA recognizes it as a tree nut. My friend with peanut allergies was able to enjoy the Classic Coconut Butter Cups without a reaction! Huzzah!

Recipe for eatingEVOLVED Coconut Butter Truffles (Yields: 9 truffles) img_1395

  • 3-4 tablespoons eatingEVOLVED Sweet & Salty Roasted Coconut Butter
  • 2 tsp coconut oil (you may wish to add more if you like your truffles a little softer)
  • 3 tablespoons almond flour/meal
  1. Combine the first two ingredients in a medium glass bowl and melt together in the microwave. Give it about 15 seconds at a time, stirring after every increment to make sure it doesn’t start to boil. You want it just drizzly and well-combined. Let cool for a minute or two.
  2. Add the almond meal.
  3. Mix. You should get the consistency of a soft cookie dough – you want it to ball up but not be too stiff that you can’t mix it.
  4. Cover it and pop it in the refrigerator for an hour at the least, overnight if you’d like.
  5. Once chilled, remove and roll into balls. That’s it, guys!

A Few Notes: 

  • If your truffles are crumbly (like mine admittedly were) use your grip strength and compact the dough between your hands. Like you’re about to pitch the best snowball of your life.
  • As you might’ve noticed from the ingredients above, these are not sweet. I tend to like them like that – cutting back on sugar and weaning my sweet teeth off the stuff, but, that’s also why we move onto Optional Step Two below.

Optional Step Two: 

  1. Toss those first two bad boys together and melt. My favorite method? The simple double boiler. Medium glass bowl atop small saucepan of boiling water. Chocolate is more temperamental than a 6-year-old – do not get it wet – so I prefer the stove to the microwave.
  2. You can either coat the entire truffle, or drizzle it on top. Whatever floats your boat.
  3. Crush some coconut chips and sprinkle on top for a nice crunch.


(Disclaimer: I am an eatingEVOLVED affiliate and may receive a commission from purchases made on the EE website with the above links/code)


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