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4 oz 70% dark chocolate 3 tbsp butter or coconut oil ¾ cup finely ground almond flour or very finely ground almonds 3-4 tbsp granulated Splenda to taste 1 tbsp unsweetened cocoa powder 1 tsp vanilla extract 1 tsp cinnamon or gingerbread spice mix Pinch of salt For coating (used in base version):
Finely ground almonds Ground cinnamon Melted dark chocolate
Place dark chocolate and butter (or coconut oil) in a heat-safe bowl.
Melt over a double boiler or microwave in 20–30 second intervals, stirring until smooth.
Stir in vanilla, sweetener, cinnamon, and a pinch of salt.
Mix in the almond flour and cocoa powder until a thick, uniform dough forms.
If it feels too stiff, add 1–2 teaspoons milk or cream to soften.
Cover and refrigerate for 20 minutes, or until firm enough to roll.
Scoop portions (about 1 tablespoon each) and roll into small balls (about 1 inch).
Roll some in:
ground almonds
cinnamon
or dip in melted dark chocolate
Transfer to the fridge and chill until set.
Store refrigerated for 3–4 days (or freeze for longer).
