Ingredients (makes about 15 truffles):
1 recipe cranberry maple syrup (about 1 cup)
Pinch of salt
1 teaspoon vanilla
2 teaspoons cocoa powder
1/4 cup coconut flour
1/4 cup almond flour
1 and 1/2 cups chocolate chips or chopped dark chocolate
Finely ground shredded coconut and/or finely chopped pecans
Place the cranberry maple syrup, salt, vanilla, cocoa, coconut flour, and almond flour in a medium bowl and stir until well combined. Freeze the mixture for about half an hour to firm up a little.
Line a baking sheet with parchment. Use your hands to form about 2 teaspoons of dough at a time into balls and place them on the baking sheet. Place the sheet in the freezer for at least two hours (or overnight) so the truffles can harden.
When you are ready to dip your truffles, melt the chocolate in a double boiler or by microwaving for 30-second intervals, stirring in between. I like to put my chocolate in a wide-mouth jar or glass as opposed to a shallow bowl so I get more depth for dipping. Drop one truffle at a time in the melted chocolate, turn it to coat, then carefully remove it with a fork and place it on the parchment. If you discover any naked spots, you can use the fork to drizzle on a little more chocolate. Sprinkle with coconut or pecans soon after dipping so the toppings will stick. When you’ve dipped all your truffles, let the chocolate harden before enjoying. You can stick them in the fridge or freezer to speed things up. Serve the truffles at room temperature or chilled. If you won’t be enjoying your truffles the same day, you may want to keep them in the refrigerator, especially if it’s warm in your kitchen.