Check ingredients To a large bowl, add coconut flour, almond flour, instant coffee, cardamom and a pinch of salt. Mix to combine.
Add date paste, almond butter and maple syrup. Mix using a rubber spatula until the mixture sticks together when pinched.
Using a tablespoon, scoop out the mixture and form little balls with your hands.
Place on a parchment lined plate. Refrigerate while you melt the chocolate.
Melt the chocolate over a double boiler, mixing once in a while with a rubber spatula to speed up the process.
Drop a ball, one at a time into the chocolate and move around to cover. Using a fork, gently remove the truffle from the chocolate. Tap on the side of the bowl to remove any excess chocolate and place back on parchment-lined plate.
Top with any of your toppings.
Repeat for the rest of your truffles. Place in the fridge to set.
Keep in an airtight container in the fridge for up to 2 weeks. Enjoy!
The almond butter could be replaced by coconut or cashew butter.
If you are not a fan of coffee, simply decrease how much you put in or even just omit it.
Although I have not tested replacing the coconut flour with almond flour, I feel like you should be able to do so, but you will have to add a little more almond flour, until the mixture sticks together.
