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Sun Butter Truffles Recipe
Sun Butter Truffles
Ingredients
2 (12-ounce) packages bittersweet chocolate chips divided
1 cup creamy Sunbutter
2 tablespoons coconut oil
2 tablespoons agave nectar
1⁄2 teaspoon kosher or sea salt
1⁄2 cup whole milk
2 teaspoons pure vanilla extract
For rolling (choose one, all, or a combo): 11⁄2 cups coconut flakes
1⁄2 cup unsweetened cocoa powder mixed with 1⁄2 cup confectioners’ sugar sifted
1 cup confectioners’ sugar sifted
Method
In a large microwave-safe mixing bowl, combine 12 ounces chocolate chips, the Sunbutter, coconut oil, agave nectar and salt. Microwave on high power for 2 minutes or until the chocolate has mostly melted.
Heat the milk just to the boiling point in a small saucepan. Pour the hot milk over the chocolate/Sunbutter mixture and let set for 2 minutes.
Add the vanilla. Stir well until the mixture is thick, smooth and glossy.
Pour the mixture into an 8-inch by 8-inch baking dish and refrigerate for 1 hour.
If you need to refrigerate for longer, then take the mixture out of the fridge for about 20 minutes to soften up before rolling the truffles.
Using a melon baller, small spoon or small ice cream scoop, scoop the mixture into small balls and place on a sheet pan lined with parchment or wax paper. You can roll the balls with your hands if they are not round enough.
Refrigerate for at least 30 minutes before decorating.
Decorating truffles
For powdered sugar: refrigerated truffles can be rolled directly into powdered sugar.
For cocoa powder covered truffles: Sift together 1⁄2 cup unsweetened cocoa powder
and 1⁄2 cup confectioners’ sugar. Roll truffles directly into mixture.
For toasted coconut covered truffles:
Toast the coconut flakes in a 350 degree oven for 8 – 10 minutes until golden brown, stirring frequently.
Melt the remaining bag of chocolate in the microwave on high for 2 minutes, stirring occasionally until smooth.
Using a toothpick or skewer, dip the prepared truffles into the melted chocolate and coat fully.
Allow the excess to drip off and then place the truffle in a bowl with the toasted coconut. Roll the truffle around so that it is fully coated.
Place on a sheet tray lined with parchment or wax paper and repeat with the remaining truffles.
You may need to re-heat the chocolate and re-stir occasionally as it will cool as you are working with it.
Let the truffles set up for about an hour in the refrigerator.
Recipe notes
Truffles can be stored in the fridge for a week or frozen for up to a couple months. Make sure they are in airtight containers or food storage bags.
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