Instructions

• Line a baking sheet with parchment paper and set aside.
• In a medium mixing bowl combine 1 cup (200 g) almond butter, 8 drops stevia (equivalent to 2 tsp sugar), 2 tablespoons sugar-free syrup, and the optional 1 teaspoon cinnamon (if using).
• Add 50 g (½ cup) almond flour to the bowl and stir or mix until combined.
• Check the texture. You want a dough-like mixture that can be rolled into balls without being squishy or falling apart. If it is too runny, add up to an additional 25 g (¼ cup) almond flour (for a total of 75 g). If needed, add a little more almond flour, a small amount at a time, until the mixture holds together.
• Portion the mixture and roll into small balls weighing about 10–12 g each. (With these quantities you should get roughly 25 truffles.) Place the rolled balls on the prepared parchment-lined sheet.
• Chill the uncoated balls in the refrigerator for 10–15 minutes to firm slightly (this makes coating easier).
• Melt 70 g (2.3 oz) sugar-free chocolate in the microwave in 30-second bursts, stirring between bursts, until smooth; or melt it using a double boiler.
• Using a spoon or fork, dip or coat each chilled ball in the melted chocolate, letting excess chocolate drip back into the bowl. Return the coated truffles to the parchment-lined sheet.
• Refrigerate the chocolate-covered truffles for about 20 minutes, or until the chocolate has set. Store the truffles in the refrigerator.