Million Dollar Paleo Christmas Truffles – a simple, yet decadent and healthy Christmas treat!
Oh hey, you guys…. just hangin out with my Million Dollar Paleo Christmas Truffles….. No Big Deal.
We are just in thick of Christmas everything – aren’t we? I just spent the last few hours making Christmas cookies with the fam and there is so. much. sugar. Not that that is going to stop me from making cut-out cookies with my girls every year, but part of me is SO looking forward to January (and my 3rd Whole30!). I kind of can’t wait to rid my body of the excess…. stuff. Both food-wise and life-wise. There is just so much going on and so much to do!! A person could go crazy.
But, all we can do is just take a deep breath and take it one thing at a time, trying to remain present for those truly magic moments – like making homemade Christmas cookies with my girls.
And, we can also make sure we have healthier-ish options to grab – like these Million Dollar Paleo Christmas Truffles. They are decadent, delicious and so simple and easy to make. They are dairy-free, gluten-free and paleo ….. and they are freakin amazing.
And there is something about that pop of green with the dark brown chocolate – it just screams “I am expensive and so worth every penny.” Right?!
So, do yourself a favor and make these little balls of deliciousness for your next holiday party and serve them with some Ultimate Dairy-Free Egg Nog!
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Million Dollar Paleo Christmas Truffles
- Prep Time: 20 minutes
- Freeze Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: Approx. 20
- Category: Dessert
- Method: Refrigerator
- Cuisine: American
Description
Million Dollar Paleo Christmas Truffles – decadent and delicious Christmas truffles that are diary-free, grain-free and paleo!
Ingredients
- 1 1/2 cup creamy almond butter
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 Tablespoon arrowroot powder
- 1/2 cup crushed pistachios
- 1 cup dark chocolate chips (dairy-free)
- 1 Tablespoon coconut oil
Instructions
- Combine almond butter, cocoa powder, coconut sugar and arrowroot powder in food processor.
- Blend until fully combined.
- Scoop one tablespoon of the mixture and roll into a ball in your hand.
- Continue until you have used all of the almond butter mixture.
- Place in the freezer for 10 minutes.
- Meanwhile, melt the dark chocolate and coconut oil together.
- Take balls out of freezer and re-roll in between hands to ensure a smooth surface.
- Taking a fork, place the balls in the melted chocolate one at a time, rolling them around until fully coated.
- Use fork to place truffle on parchment or wax paper.
- As soon as you place truffle on parchment, sprinkle with crushed pistachios.
- Truffles last for 1 week in fridge and 3 weeks in freezer.
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