MAPLE BACON ALMOND BUTTER TRUFFLES

 

I had the honor of hosting a REFIT® training event in February and I decided to provide some snacks that would keep everyone feeling energized throughout the day. I’ve never cooked for 75 people before, but it was a ton of fun to make and then get to hear how good everything tasted (breathes sigh of relief)! And these were the Belle of the Ball, so to speak!

Of course, I have to caveat this by saying that even snacks that aren’t processed and loaded in gluten and sugar cannot be indulged in too often or too much at a time. Even the healthiest desserts will create an unwanted gain, so the key is to enjoy a moderate amount occasionally, not daily. Ok, with that aside, let’s get to the good stuff! 

 

The only variation I made to this recipe is changing the nut butter to almond butter but original credit goes to realhealthyrecipes!

Ingredients:

  • 4 strips Nitrate free bacons
  • 2 tablespoons pure surgar-free maple syrup, divided
  • ½ cup creamy, no-sugar added almond butter
  • ⅔ cup coconut palm sugar
  • 1 cup coconut cream
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • 1½ cups Lily’s chocolate chips (stevia sweetened)
  • 1 tablespoon coconut oil

Directions:

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and place a metal cooling rack on it.
  2. Brush the bacon strips with 1 Tablespoon of maple syrup and arrange on the wire rack on the prepared pan. Bake for 8-12 minutes, until crispy and caramelized.
  3. Mince the bacon once it has cooled. Set aside a Tablespoon of the minced bacon to use as garnish.
  4. In a large mixing bowl, using an electric mixer, cream the almond butter and coconut palm sugar until light and fluffy. Add the coconut cream and beat until fully combined. Add the coconut flour and salt, mixing on low until combined. Stir in the bacon.
  5. Line a baking sheet with parchment paper. Scoop up 40 small round balls of the dough and place them on the prepared baking sheet. Place in the freezer as you prepare the chocolate.
  6. Melt the chocolate chips and coconut oil in a double boiler. Dip the almond butter balls in the chocolate one by one, removing excess chocolate before setting the truffles back down on the parchment paper. Immediately garnish each truffle with a pinch of minced candied bacon before moving on to dip the next truffle. Once all of the truffles are complete, chill for at least 10 minutes before serving. Keep in an airtight container in the fridge for a week or in the freezer for up to a month. Enjoy!

*Photo credited to Jo and Sue blogspot

 

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