Almond Butter Truffles

• In a mixing bowl, combine the almond butter, almond flour, stevia, sugar-free syrup, and optional cinnamon. Mix well until all ingredients are fully incorporated and a dough-like consistency forms.
• If the mixture is too sticky, add a bit more almond flour until you reach a manageable consistency that is easy to roll into balls.
• Using a cookie scoop or tablespoon, portion out the mixture and roll it into small balls, about 1 inch in diameter. Place each truffle on a baking sheet lined with parchment paper.
• Refrigerate the truffles for about 30 minutes to firm them up. This step is crucial as it makes the truffles easier to coat in chocolate later on.
• While the truffles are chilling, melt your sugar-free chocolate in a microwave-safe bowl or double boiler until smooth. Be careful not to overheat the chocolate; stir it gently as it melts.
• Once the truffles are firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and allow any excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
• Place the coated truffles back in the refrigerator for another 15-20 minutes to allow the chocolate to set.
• Once the chocolate has hardened, your Almond Butter Truffles are ready to enjoy! Store any leftovers in an airtight container in the fridge.