Chocolate Truffles with Almond Butter


1/4 cup plus 2 tablespoons raw almond butter
2 tablespoons raw coconut nectar
3 packets monk fruit extract
1 no-sugar-added dark chocolate bar


  1. Mix the almond butter, coconut nectar, and monk fruit extract in a mixing bowl until smooth. Season with a pinch of salt.
  2. Form the mixture into 8 equal-sized balls, stick a toothpick in each ball, and place on a piece of wax paper on a plate. Transfer to the freezer and chill until very firm, about 1 hour.
  3. Place three-quarters of the chocolate in a microwave-safe bowl and cook on high until the chocolate has just melted, 30 seconds to 1 minute.
  4. Add the remaining chocolate and stir smooth and still warm.
  5. Remove the almond butter balls from the freezer and, using toothpick as an aid, roll a truffle to coat with the chocolate until covered. Set on the wax paper-lined plate to cool. Repeat with the remaining truffles. Place back in the freezer to set, about 5 minutes and serve.


You can roll the truffles in 1/4 cup of chopped almonds before they set for a prettier presentation and extra negative calorie power.

Makes 4 servings.

Source: Negative Calorie Foods