INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
In a large bowl, whisk together the almond flour, Swerve, cocoa powder, and salt. Stir in the melted butter and vanilla extract, then stir in the water, 1 tbsp at a time, until the dough holds together.
Step 2
Scoop dough out by the rounded tablespoon and squeeze in your palm a few times to help it stick, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough. Freeze 1 hour.
Step 3
In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the cocoa butter or coconut oil. Stir until melted and smooth.
Step 4
Drop a frozen truffle into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove excess chocolate.
Step 5
Return to the baking sheet to set. If using sprinkles to decorate, add them right away before the chocolate hardens. Repeat with remaining truffles.
Step 6
Set in fridge for 20 minutes or so until chocolate is set.
Recipe notes: Extra dark cocoa powder or “black” cocoa powder is what’s traditionally used in Oreo cookies and gives them their distinct flavor.
Sugar-free sprinkles do exist! Three brands are now on the market. The Sprinkle Company is available on Etsy, and both Good Dee’s and Stoka can be purchased on Amazon.
