Truffles

Truffles

½ cup coconut oil
½ cup almond butter
6 Tablespoons raw carob powder
2/3 cup turbinado (raw) sugar, powdered fine in blender
1 teaspoon liquid soy lecithin
pinch of sea salt
½ teaspoon vanilla

Warm up the coconut oil and almond butter in a saucepan until smooth. Add the rest of the ingredients and stir until well combined and very smooth with a wire whisk. Pour contents of sauce pan into a small square rubbermaid or tupperware container that has been oiled with coconut oil. Cover and chill overnight or until firm. On a clean, dry surface, "pop" out the truffles by turning over the container and putting your thumbs into the center of the container and flexing it until the truffles come out in one big piece. Cut the truffles with a very sharp butcher knife that is slightly warm into 16 pieces (4 one way and 4 the other way.) Just so you know last time I made this I doubled it and poured it into a oiled 9x9 pan to freeze. They were a little tricky to get out since my pan was a stone ;) but it made a bunch the picture of the platter was taken after the first layer above it had been eaten. And it seems like there was even half of a third layer too! Just FYI! Oh and those are just the LITTLE candy cups not regular sized cup cake ones. They are just bite size! Work quickly as the truffles will melt at room temperature. Put the truffles into individual cupcake holders, or return them to the container. Keep chilled and covered to preserve freshness.

NOTE: The Truffles call for almond butter but I sometimes use natural peanut butter instead. Both are good it tastes more like just chocolate if you use almond butter and more peanut butter chocolate if you use peanut butter ;) I have made peanut butter cups buy making the truffles with the almond butter then pouring a little into the bottom of a cupcake holders then adding some peanut butter mixed with honey and putting it in the center and then filling the rest of the way with the truffle mixture and freezing! They are very, very Tasty!