Gluten Free SunButter Truffles

Chocolate is one delicacy that no one can refuse. These creative delicacies are tasty
and exquisite. They look oh-so-darling and are gluten-free and nut-free. Make different
variations by rolling groups of them in different coatings or combining all the coatings
together. Delicious and fun!

Start to finish: 3 Hours

Makes: 45 Truffles

Ingredients:
2 (12-ounce) packages dairy free dark (Bittersweet) chocolate chips, divided
1 cup Natural Crunch or Creamy SunButter
2 tablespoons coconut oil
2 tablespoons agave nectar
1/2 teaspoon kosher or sea salt
1/2 cup coconut milk
2 teaspoon pure vanilla extract
For rolling (choose one, all, or a combination):
1-1/2 cups toasted coconut flakes (toast in 350°F oven for 8 to 10 minutes until golden
brown)
1-1/2 cups coconut flakes
1 cup unsweetened cocoa powder
1 cup powdered sugar, sifted
1/2 cup unsweetened cocoa powder mixed with 1/2 cup powdered sugar, sifted

Directions:
In a large microwave-safe mixing bowl, combine 12 ounces chocolate chips, the
SunButter, coconut oil, agave nectar and salt. Microwave on high power for 2 minutes
or until the chocolate has mostly melted.

Heat the coconut milk just to the boiling point in a small saucepan. Pour the hot coconut
milk over the chocolate/SunButter mixture and let set for 2 minutes. Add the vanilla. Stir
well until the mixture is thick, smooth and glossy (if using the Natural Crunch SunButter
then the mixture will not be completely smooth due to the “crunch” in the SunButter).
Put mixture into an 8 inch by 8 inch baking dish and refrigerate for about 1 hour. Take
the mixture out of the fridge for about 20 minutes to soften up before rolling the truffles.

Using a melon baller, small spoon or small ice cream scoop, scoop the mixture into
small balls and place on a sheet pan lined with parchment or wax paper. You can roll
the balls with your hands if they are not round enough. Refrigerate for at least 30
minutes.

Place the remaining 12 ounces of chocolate into a microwave safe bowl and heat for
about 2 minutes, stirring once or twice until the chocolate is fully melted and warm to the
touch but not too hot.

Put the ingredients you choose for rolling the truffles in into small, individual bowls.

Using a toothpick or skewer, dip the balls into the melted chocolate and coat fully. Allow
the excess to drip off and then place the truffle in a bowl with one of the rolling
ingredients. Roll the truffle around so that it is fully coated. Place on a sheet tray lined
with parchment or wax paper and repeat with the remaining truffles. You may need to
re-heat the chocolate and re-stir occasionally as it will cool as you are working with it.

Let the truffles set up for about an hour in a cool place or in the refrigerator for about 1
hour. Truffles can be stored in the fridge for a week or frozen for up to a couple months.
Make sure they are in airtight containers or food storage bags.

Truffles are best served at room temperature.

This recipe was sourced from sunbutter.com