Chocolate Almond Butter Truffles (Low Carb and Dairy Free)

1 cup almond butter (or any nut butter)
1 1/2 oz (four squares) of dark chocolate (I used Lindt 85%)*
1/4 cup coconut oil
2 Tbsp cocoa powder
3/4-1 cup equivalent sweetener (powdered or liquid sweetener–I used Swerve Confectioners)
1/2 cup finely shredded unsweetened coconut (could use cocoa powder instead)Add the almond butter, chocolate, and coconut oil to a sauce pan over medium-low heat.  Slowly whisk in the cocoa powder until incorporated and the lumps are removed.  Next, add the sweetener and whisk to incorporate.  Cook until the chocolate has melted and the mixture is smooth. Pour the mixture in a dish and cover with plastic wrap.  Place in the refridgerator for 3 hours or until set (or throw it in the freezer to cut the time).

Scoop out about 1 Tbsp of the truffle mixture, form into a ball, and roll in the shredded coconut.  Repeat for the rest of the truffle mixture (makes about 20 truffles).  If the chocolate starts to melt while forming into balls place it back in the refrigerator. Place the finished truffles in the refrigerator (or freezer) for 30 minutes – 1 hour to set.

*The 85% Chocolate does not contain dairy, but is produced in a factory that handles dairy products.

Net Carb Count*: