Coconut Fudge Truffles

Coconut Fudge Truffles

Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
chocolate, dark, 70-85% cacao solids
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
In a bowl, mix together coconut flour and cocoa powder (or carob).
In another small bowl, microwave almond butter and coconut oil until melted and smooth.
Pour in honey and stir until mixture is creamy.
Slowly dump coconut oil mixture into dry ingredients.
Stir well until both dry and wet ingredients are incorporated completely.
Line an 8x8 baking pan with parchment paper and pour coconut mixture into it.
Chill in the fridge for 2 hours.
Once set, use a tablespoon to scoop out the mixture.
Roll into balls, 1 tablespoon in size, then roll in unsweetened coconut shreds if using.