I’ve had some very strange nightmares lately.
They’re not dreams. Because dreams are full of puppies and chocolate and I’m a princess dripping in diamonds and there’s a Willy Wonka wonderland in my backyard. Oh, and I can fly, of course.
These…definitely not dreams.
I don’t know if its all of the wedding planning or because bikinis are on sale, but the terrors are never-ending.
For example, (in my nightmare) I’m headed to my wedding cake tasting, pictures in hand, smile on my sugar-craving face. I eagerly tell the baker that I have pictures of the cake I want. She laughs and tells me in a patronizing tone:
“I’ll take a look at them, but lets be hones, your cake isn’t going to look like that. We’ll see what I show up with on your wedding day.”
Don’t worry. My real life cake tasting didn’t go that way. Quite to the contrary. I’m the happiest princess in all of Wonka land when it comes to my wedding cake.
Anyways, I’m trying to avoid too many of the bikini season nightmares (as I’m sure you are too), so when I saw this recipe, I thought it was an adorable dessert for any upcoming parties, Valentines Day, or for just when you need a treat.
These truffles are easy, gluten-free, no-bake (yes!), and Paleo (I don’t say that too often around here because I don’t follow that Paleo trend, although a lot of what I make and eat at home, I’m told, is “Paleo”).
Cocoa Dusted Coconut Almond Butter Truffles
(makes 8 truffles)
¼ cup coconut butter*
2 Tbs. almond butter (natural, creamy)
¼ tsp. almond extract
cocoa powder, for rolling
*If you don’t have coconut butter, blend coconut oil with coconut meat (unsweetened coconut flakes) until creamy, thick, and rich.
~Combine coconut and almond butters in a small ramekin and microwave to melt. Stir until completely mixed together. Stir in the almond extract.
~Place the ramekin in the freezer for about 10 minutes, until the butters firm up.
~Place several Tbs. of cocoa powder in a dish and set aside. Lay out a piece of parchment or a plate for the finished truffles.
~Using a 1 tsp. cookie scoop or melon baler, scoop out a ball of the almond/coconut butter, roll it quickly between your hands (messy!) then drop the ball in the cocoa. Shake the bowl gently to get the ball to roll around in the cocoa until it is completely coated. Set the finished truffle on your plate or piece of parchment. Repeat until all of the truffles are made.
~Serve the truffles right away or store in the fridge until you’re ready to eat them. If you put them in the fridge (in a well sealed container), before serving them, dust them with another layer of cocoa powder. Enjoy!
Recipe by Gina at Running to the Kitchen
Strike up a conversation: Do you have “nightmares” like I do? They’re crazy and usually based on something going on in my life, so they feel so real!
Also, do you need a little treat, like my Truffles? I think you do