I fed these to Nick as brain food when he was finishing up his first year of law school work – there are lots of brain-healthy fats in the grass-fed butter that I use. I must also add that the rich and creamy flavor of grass-fed butter (seriously, the stuff is good enough to slice and eat like a fine cheese) makes all the difference in this recipe – the factory-farmed stuff just does not pass muster in terms of nutrition or taste. Nick heartily approved of me supporting his studies in this manner. These little truffles are rich and delicious, do a great job showcasing the decadent flavor of almonds, and are just sweet enough for dessert.
1 cup smooth almond butter
1 cup butter, at room temperature
1 cup coconut flour
¼ cup honey
Coconut flakes for coating truffles
Combine the first four ingredients in a food processor until smooth. Refrigerate until the mixture is hardened, and then, using your hands, roll into truffle-sized balls. Roll in coconut flakes and keep refrigerated until ready to serve.