This little truffle dessert will be your new go-to recipe when you have company coming and no time to bake! They're also a wonderful once-in-awhile treat when a sugar craving hits -- keep them frozen or refrigerated till needed.
If you can't find sugar-free chocolate chips you can leave them out. Read the label and look for some that do not have sugar listed within the first five ingredients. It might be a challenge or you can make your own with unsweetened chocolate and some sugar-free sweetener you like. Another option besides chocolate chips would be some chopped nuts which would also lower the carb count here.
These are huge, so don't be disappointed that a serving is just one truffle -- they are very satiating due to the healthy fat in the nut butter used.
- If you aren't dairy-free, you may use any regular butter you have on hand and keep the rest of the ingredients in the recipe the same.
- If you don't have flavored stevia, clear is fine as well or sub in another sugar-free sweetener of choice, such as erythritol.
- You can swap out the cashew butter if you are more of an almond butter or peanut butter fan -- just be careful and read your labels to avoid added sugars.
- In a microwavable bowl, combine the dairy-free butter, cashew butter, and coconut butter and microwave for 30 seconds to melt. Stir well to combine.
- Add the vanilla extract and stevia. Allow to cool for about 10 minutes. Taste and adjust sweetness as needed.
- Stir in the chocolate chips.
- Place bowl in the freezer for 15 minutes.
- Using a large cookie scooper, make 18 mounds and place them on a parchment-lined baking pan.
- Roll in palm of hands to make smooth.
- Refrigerate for 30 minutes before serving. Keep refrigerated for best results.