Move over, Ferrero Rocher – there’s no guilt with these.

I was talking with my friend Karen the other day from Little Miss Moffitt Baked Goods about how much I love and miss her brownies — and truffles, if you can convince her to bring them back.  😉

I had to #hackyourfood in your honor, Karen!

2 things I love about this recipe:

1. I finally used my food processor.  😹
2. These can be keto, paleo, low-carb, vegan, gluten & dairy-free … basic, simple & natural.
3. I couldn’t stop at 2 — no bake!

Table of Contents

Ingredients

• 1/2 cup Choice of Nut Butter
  (Almond Butter)
• 1 cup Choice of Nuts
  (3/4 pecans, 1/4 walnuts)
• 1/4 cup Sugar Substitute
  Pyure Bakeable Powdered
• 1/4 cup Lily’s Dark Chocolate Chips
  Stevia Sweetened 100% Cocoa
• 1/4 cup Unsweetened Cocoa Powder
• 2 tablespoons Coconut Flour
• 1/8 teaspoon Himalayan Sea Salt
• 1/2 teaspoon Vanilla Extract

Directions

1. Add nuts and salt to food processor; pulse until roughly chopped.
2. Add cocoa powder, nut butter, vanilla, and sugar substitute; pulse until blended well.
3. To thicken, add coconut flour; pulse.
4. Add chocolate chips; pulse.
5. Line a cookie sheet with parchment paper and roll into 12 balls; freeze for 10-20 minutes or until firm.

Nutrition Facts

• Total Servings:  12
• Serving Size:  1
• Total Carbs:  5.5g
• Net Carbs:  2.6g
• Fat:  13.5g
• Protein:  3.8g

If you want a “real deal brownie,” then try our Cream Cheese Brownies.

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks