Have you ever eaten something that brought tears to your eyes? Something so surprisingly good that it catches you by surprise? I was dreaming of chocolate ideas the other day and my love for the combination of lemon and chocolate. I was reminded of a recipe by Simply Taylor that I had seen floating around for a while and thought I could add a few twists to it to include Burroughs Family Farms organic almond butter and lemon olive oil. This did not disappoint in many ways- 1) these were a breeze to make, so please don’t let the word “truffle” scare you from trying these, 2) the combo of chocolate and lemon is mesmerizing, and 3) these are pretty guilt-free, with no refined sugars, no conventional flours so they are gluten free and Paleo.
And yes, I did cry a bit when I tasted my first one, they are that good…and then I had to store them in the freezer to stop myself from eating them ALL!
- ½ cup coconut flour
- ½ cup almond flour
- 1 cup Burroughs Family Farms Organic Creamy Almond Butter
- 2 tsp Burroughs Family Farms Lemon Olive Oil
- 1 tbsp honey
- 2 tsp vanilla
- ½ cup Chocolate Chips
- For the chocolate coating:
- ½ cup Dark Chocolate Chips
- 1 tbsp Burroughs Family Farms Lemon Oilve Oil
- Add all truffle ingredients in a medium sized bowl; combine until throughly mixed together,
- Roll into bite sized balls, about 1". Line up on a plate or baking sheet lined with parchment.
- Put in freezer.
- Harden in freezer for about 15-20 minutes.
- Prepare your chocolate coating by melting chocolate chips and lemon olive oil in a small saucepan on LOW heat. Stir frequently to avoid scorching.
- Remove truffles from freezer, drizzle or completely coat truffles with melted chocolate. I like to drizzle with a slotted spoon.
- Return to freezer to harden chocolate.
- Serve from freezer, leaving them in freezer until consumed. The chocolate will melt at room temp and become difficult to handle without mess.