Maple Tahini Nectarine & Pear Cobbler

It’s my birthday week!

Woohooo Yay!

So blessed with all of the opportunities I have had over the past year – and pumped for new adventures in the next 365 days circling around the sun!

That’s great Katie, we’re happy for you. But shouldn’t you be posting a cake recipe?

Valid. Very valid.

But let’s take another look…

I mean, if someone served this up for your birthday, would you be disappointed?

Didn’t think so.

It’s fruity and cinnamony and baked to perfection.

Also it’s insanely simple to make.

So as a gal who would have to make her own cake?

I am so down for this.

(aka the whole skillet for myself with some vanilla almond milk ice cream please and thank you!)

Ready to celebrate with me?

Let’s start with some beautiful nectarines and pears from Misfits Market!

(really any fruit will work, these are what I had on hand)

Just slice ’em up and toss in a baking dish.

(side note: aren’t those colors gorgeous? don’t look like misfits to me!)

Spice up the filling with some cardamom and cinnamon. Nutmeg and ginger would also be lovely!

A pinch of arrowroot starch will help the filling transform into the classic silky, flavorful gloop we all love.

Mix the fruit around, then set aside.

Time for the easy peasy cobbler top!

Maple syrup, tahini, almond milk, an egg and vanilla come together for a party.

After they get beaten together, add some cassava flour, baking powder, cinnamon, and salt.

Mix until the just incorporated.

This batter might seem more thin than your traditional cobbler dough.

Just trust me.

It will fluff up to create a perfectly crisp outside and tender, airy center.

Just scoop or plop or spoon or pour the batter over the fruit.

IM-perfection is key here.

The messier the better.

This skillet puppy gets stuck in the oven for about 25 minutes.

Come on. You can wait less than a half hour for golden deliciousness!

Now that’s worth it. Right?!

It will come out sizzling, bubbling, pipping hot.

Pro tip: Douse it with a general drizzle of maple syrup.

Then dig right in!

Are you drooling yet?

Do you get why this will TOTALLY suffice as my birthday treat of choice?

Thought so.

Maple Tahini Nectarine & Pear Cobbler

All the summer fruit goodness. None of the dairy, gluten, or grains! Perfect for nectarines, peaches, pears, berries, etc.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 people

Ingredients

Fruit Filling

  • 3 nectarines
  • 1 pear
  • 1/2 tsp arrowroot starch *sub cornstarch
  • 3/4 tsp cinnamon
  • 1/4 tsp cardamom

Cobbler Batter

  • 1 egg
  • 1/4 cup almond milk
  • 2 tbsp tahini
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 cup cassava flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Slice fruit and place in a baking dish.
  • Mix starch and cinnamon into the sliced fruit.
  • Beat together the egg, almond milk, tahini, maple syrup, and vanilla.
  • Incorporate the cassava, baking powder, salt, and cinnamon into the wet mixture.
  • Spoon the batter over the fruit.
  • Bake for 25 minutes.
  • Drizzle on extra maple syrup and enjoy!

Tahini Coconut Salted Almond Chocolate Chunk Cookies

Now if that picture doesn’t make you crave dessert, I don’t know what will…

And it would be 110% valid.

Cause these vegan, grain-free cookies have the creamiest tahini base and are jam-packed with coconut and giant almond chocolate chunks.

Oh and that flaky sea salt on top…

I’ll take another batch please!

Like all classic cookie recipes, start by beating the wet ingredients together.

Tahini has a tendency to coagulate, so make sure you whip it; whip it real good.

When that’s nice and combined, add your flours and Emmy’s Organics Chocolate Chip Coconut Cookies.

Mix. Mix. Mix.

And then the chocolate chunks…helloooo.

I feel like this could be a serious debate: chips or chunks?

Honestly, I’m all about the chunks.

Especially when they’re chunks of an Lily’s Salted Almond Dark Chocolate bar.

The best.

Warning: This dough is sticky.

So when you scoop onto a parchment-lined baking sheet, it would be wise to have slightly wet or oiled hands.

And don’t forget to top with salt.

That’s just not optional.

After baking for about 10-12 minutes, these might still seem goopy.

THAT’S OKAY.

They will solidify as they cool and maintain a doughy center.

That’s it folks!

Go ahead and grab one.

Or five…

Tahini Coconut Salted Almond Chocolate Chunk Cookies

The vegan, grain-free cookie of your dreams! Creamy nutty base taken to the next level with coconut and dark chocolate chunks.
Servings: 8 large cookies

Ingredients

  • 3/4 cup tahini
  • 2 tbsp olive oil
  • 1/3 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 cup almond flour
  • 1/4 cup cassava flour
  • 1/4 tsp salt *plus more to top
  • 3 Emmy’s Chocolate Chip Coconut Cookies
  • 1 Lily’s Chocolate Bar *or other chocolate chunkc

Instructions

  • Preheat oven to 350 degrees.
  • Beat together the tahini, olive oil, almond milk, sugar, and vanilla.
  • Add the almond flour, cassava flour, salt, and cookies.
  • Fold in the chocolate chunks.
  • Scoop onto a lined baking sheet.
  • Bake for 10 – 12 minutes.
  • Let cool for a bit so the cookies can solidify.

Salted Caramel Blackout Brownies

INGREDIENTS:

  • 1/2 cup chocolate chips
  • 2 tbsp coconut oil
  • 1/3 cup tahini
  • 3/4 cup sugar
  • 1/2 cup oat milk
  • 1 tsp vanilla
  • 3/4 cup gluten-free flour blend
  • 1/3 cup cacao powder
  • 1/2 tsp salt

DIRECTIONS:

  1. Melt the chocolate chips and coconut oil together in a double boiler (or microwave).
  2. Add the tahini, sugar, milk, and vanilla. Blend until smooth.
  3. Incorporate the flour, cacao, and salt.
  4. Spread into a lined 8×8 pan (it will be thick).
  5. Bake at 350 degrees for 30 minutes.
  6. Drizzle on melted vegan caramels and add flaky sea salt!

Vanilla Molasses Breakfast Cookies

RECIPE:

  • 3 tbsp ground flax
  • 1/3 cup hot water
  • 1/4 cup Georgia Grinders Almond Butter (code SUNFLOWER for 20% off)
  • 2 tbsp molasses
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 2 scoops vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

DIRECTIONS:

  1. Combine hot water and flax. Let “gel” for 5 minutes.
  2. Add the rest of the wet ingredients.
  3. Stir in the almond flour, protein powder, cinnamon, and salt.
  4. Roll into balls and place on a lined baking sheet.
  5. Bake at 350 degrees for 12 – 15 minutes.
  6. I topped mine with Culina Vanilla Bourbon coconut yogurt!

Cashew Cookie Dough Hummus

Do you like Mondays?

Personally, I’m a huge fan.

It’s the time to write out my to-do list, set some goals, and start to leap towards achievement.

I mean, who doesn’t love checking off boxes on a to-do list?

But I’m not immune to the “Monday overwhelm” – the waves of “oh my goodness how am I going to get this all done?!”

So what to do when that starts to creep up on you?

Keep it simple. Bring it back to the basics.

If you have a big project, break it down into simple items. Then work your way through them step by step. Before you know it, you’re cruising right along!

Also my “hack” for anything and everything: keep it positive.

Instead of focusing on everything you still have to do, think about everything you’ve already completed. Wow! Give yourself a round of applause.

Ready to get rollin?

Here’s your first simple task.

Make this protein-packed hummus masked as cookie dough deliciousness.

Yes – there are chickpeas in this.

Say what?!

But there is also rich, creamy cashew butter.

And that pair creates a lusciously thick cookie dough masterpiece.

I mean, just look at that consistency!

Anyone else wanna lick that spoon?!

Same.

But you could also serve it up with all sorts of delicious cookie dough vehicles.

This plate has some strawberries, Emmy’s Organics cookies, Sejoya thins, and my pb cookies.

All matches made in sweet heaven!

Now I know you totally want that bite.

So whip up some of your own!

Cashew Cookie Dough Hummus

The perfect vegan, gluten-free, protein-packed treat! You’d never know it’s actually good for you…

Ingredients

  • 20 oz chickpeas *2 Thrive Market pouches
  • 1/3 cup cashew butter *love Georgia Grinders
  • 1/3 cup maple syrup
  • 2 tbsp tahini
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions

  • Drain the chickpeas, then boil for 3 minutes to help loosen the skins.
  • Peel the chickpeas and add to a food processor or blender with the other ingredients. 
  • Blend until smooth.

Carrot Cake Breakfast Cookies

A pile of cookies.

What could be better?

A pile of cookies that you can (and should) eat for breakfast.

Winning.

Stuffed with carrots and pumpkin seeds, these pack a beta-carotene and protein punch.

So make a big ‘ol batch and smile as you enjoy cookies for breakfast.

Cause that’s something to smile about!

Let’s talk ingredients.

In this batch, I used pumpkin seed butter and honey.

But you could totally switch those out for almond butter and maple syrup.

Or tahini and date syrup.

Whatever you have in your pantry!

I also used an egg.

But I have a strong feeling these would be just as fabulous with a “flax egg” for all my vegan friends out there!

What’s that? Mix 1 tbsp ground flax with 2 1/2 tbsp hot water. Let it sit. It will get all jelly and kind of egg-y. Ta-da! Vegan egg replacement.

I have been all about the cassava flour lately. It’s grain-free and just sits really well with my stomach. But swap in your flour of choice! (Except coconut. Do not sub coconut!) Almond, oat, chickpea, whole wheat, ground flameal – all great options!

And then the best part: mix-ins!

I had craisins on hand, so those got tossed in. But raisins would be fabulous as well! Shredded coconut would also be super yummy. Or fresh cranberries?! Delish.

Are you sensing a theme?

This recipe is incredibly adaptable – you do you!

Experimentation is encouraged.

These cookies don’t spread. So when you scoop them onto the cookie sheet, be sure to shape and flatten them slightly.

Then bake!


Then devour!

Look at that dense, fluffy texture. YUM.

These are great for breakfast meal prep, a healthy Easter dessert option, afternoon snacking, playing how-high-can-I-stack-the-cookies…

Bottom line: 10/10 recommend.

Happy cookie-ing friends!

Carrot Cake Breakfast Cookies

Carrots, craisins, and pumpkin seed butter oh my! All the goods packed into cookies nutritious enough to eat for breakfast.

Ingredients

  • 1/4 cup pumpkin seed butter *sub any nut/seed butter
  • 2 tbsp honey
  • 1 tbsp coconut oil *melted and cooled
  • 1 tsp vanilla
  • 1 egg
  • 1/3 cup cassava flour *sub oat or almond
  • 1 cup quick oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded carrots
  • craisins and pumpkin seeds to mix in *optional

Instructions

  • Preheat the oven to 325 degrees.
  • Beat together the pumpkin seed butter, honey, oil, vanilla and egg.
  • Combine the dry ingredients in a separate bowl.
  • Mix the wet into the dry, then  fold in the carrots and other mix-ins.
  • Scoop large spoonfuls onto a lined cookie sheet.
  • Flatten and form the cookies (they won’t spread).
  • Bake for 12 – 15 minutes.

Chocolate PB No-Bake Cookies

Little baby nests of peanut butter and chocolate goodness with Unreal Snacks gems as the perfect finishing touch!

Now is this a festive stack or what?!

I think no-bake cookies are a staple in the party dessert rotation for many. And I can see why! It’s in the title: no bake. Like hello easy peasy! And who doesn’t love the ‘ol pb and chocolate combo?

In full transparency, I don’t think my mom ever made them growing up. Our staples were rice krispie treats, homemade reeses bars, and nestle chocolate chip cookies. All fabulous in their own way.

Do you have random memories that will always stick with you? Believe it or not, my first classic no-bake experience is one of those. When I was younger, I went to see Oklahoma (the musical) with my grandma at a local highschool. During intermission they had no-bakes for the attendees – to resemblance to cow pies…lol – and so I gave one a shot!

Pretty good. But they could be better…

So I kicked up tradition when I made these. Using coconut oil for a smooth texture, maple syrup for a subtle sweetness, and a combo of oats and rice krispies for a texture punch.

Winner. Winner. Winner.

So let’s get no-bakin!

In a small saucepan on the stove (or in the microwave), melt the peanut butter, maple syrup, and coconut oil.

Pro tip: salted natural peanut butter.

Once melted, stir in the vanilla.

Then dump in the cacao powder, oats, and rice krispies.

Stir to combine.

Try not to eat it all.

And scoop onto a cookie sheet lined with parchment paper.

A mini cookie scoop makes this super simple!

Now it’s time to make them into little nests.

Unreal Snacks gems are my favorite – they’re colored with real ingredients like beets!

Nestle the gems into their little nests.

(You could also skip this all together if you’re not goin for the Easter vibe!)

After they’re nested, pop them in the freezer for 30 minutes to firm up.

Be patient team.

And that’s it! You’re done. Time to enjoy!

How easy was that?

Peanut Butter Chocolate No-Bake Cookies

Simple combination of delish ingredients dressed up in a festive way! And you don’t even have to turn on the oven!

Ingredients

  • 1 cup peanut butter
  • 1/3 cup maple syrup
  • 6 tbsp coconut oil
  • 1 tsp vanilla
  • 6 tsp cacao powder
  • 1 1/2 cup quick oats
  • 1 cup rice krispies
  • Unreal gems to top

Instructions

  • Melt the peanut butter, maple syrup, and coconut oil on the stove or in the microwave.
  • Stir in the vanilla.
  • Add the cacao powder, oats, and cereal.
  • Scoop rounded tablespoons onto a cookie sheet lined with parchment.
  • Nestle in the gems.
  • Chill in the freezer for 30 minutes before enjoying!

Notes

*best when stored in the fridge or freezer

Banana Cake with Vegan Chocolate Frosting

Want to have cake for breakfast?

Bake banana bread in a round pan and smear a generous layer of sweet potato chocolate frosting all over the top.

The breakfast of champions.

It’s no secret that I love banana bread.

Like a-loaf-a-week kind of love.

You know what else I love?

My sweet potato chocolate frosting.

So why not combine the two?

Fabulous deliciouness ensued.

Let’s start with the cake.

Because of the bananas, only a bit of honey is used for a subtle sweetness. A dollop of greek yogurt and some coconut oil provide a moist richness.

Since this is essentially a banana bread recipe, feel free to bake in a loaf pan.

But a round cake seems fancier, right?

And we all wanna be fancy breakfasts eaters.

And the best part of round, cake-like baked goods?

Frosting is a necessity.

Especially when it’s my four ingredient vegan chcolate frosting.

Made with sweet potatoes.

I know, I know…a bit weird.

But don’t knock it til ya try it!

Just trust me on this one.

Make it.

Smear it.

Don’t be skimpy.

Since this is a cake, why not add some fun decoration?

Cause we’ve gotta be fancy and extra. Always.

I added some coconut cookies and flakes on top!

Now you may eat.

Yay.

Cut yourself a big ‘ol slice and enjoy.

I had some with my coffee this morning.

It was the perfect pair!

What are you waiting for?

Dig in already!

Banana Cake with Vegan Chocolate Frosting

A more fabulous version of healthy, gluten-free banana bread. Topped with a generous layer of sweet potato chocolate frosting. Perfect for breakfast and dessert!

Ingredients

Banana Cake

  • 2 bananas
  • 1/3 cup coconut oil *melted and cooled
  • 1/4 cup honey
  • 1/4 cup plain greek yogurt
  • 1 tsp apple cider vinegar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/4 cup gluten free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Chocolate Frosting

  • 1 medium sweet potato *roasted
  • 3 tbsp almond milk
  • 3 tbsp maple syrup
  • 1/3 cup cacao powder

Instructions

  • Preheat the oven to 325 degrees.
  • Combine the mashed bananas with the rest of the wet ingredients,
  • Mix dry ingredients in a separate bowl, then fold into the wet batter.
  • Scoop into a lined 6″ round pan. (or other baking dish)
  • Bake for about 30 minutes.
  • Blend the peeled roasted* sweet potato with the almond milk and maple syrup.
  • When smooth, add the cacao powder.
  • After the cake has cooled, smear on a generous amount of frosting and enjoy!

Notes

*slow roast the sweet potato at 375 degrees for about 40 minutes

Hazelnut Butter Biscotti

Alright. I admit it. Historically I have snubbed biscotti.

Why make a weird-shape cookie that’s kind of dry, a bit brittle, and rather bland?

Valid question for a lover of ooey-gooey under-baked chocolate chip cookie goodness.

But then I made these.

And boy are they playing on a field all their own.

Hitting home runs at every at bat.

The purpose of biscotti is to be enjoyed with coffee or tea. That’s the reason for the dry crumb texture.

You want them to be a vehicle for both cookie and coffee flavors.

Phew. That’s pretty fabulous.

And even more fabulous?

Adding a layer of hazelnut heaven to the party. And then a chocolate drizzle.

Coffee. Hazelnut. Chocolate.

Talk about #squadgoals am I right?

Another biscotti misconception I had?

They’re challenging to make.

Nope. Not so.

Just a couple simple, real ingredients.

Especially this recipe.

Traditional recipes call for butter and flour, but I upgraded to creamy hazelnut butter and a mix of almond / cassava flours. So these are paleo-friendly! (And honestly more delish that way in my opinion…)

Sweetening these with a combination of maple syrup and coconut sugar allows the cookies to have both the classic structure and a rich, natural sweetness.

Start by creaming them together with the hazelnut butter.

Once well combined, you can beat in the eggs and some vanilla extract.

I have not texted these with flax eggs (for a vegan option), but feel free to experiment!

Do you see those hazelnut pieces?!

Oh yes please and thank you!

I recommend combining the dry ingredients in a separate bowl before you add it to the wet mixture. This will ensure all spices and leavening agents are evenly distributed, and clumps of almond flour.

Also another pro tip: try mixing with a fork.

I use a fork to mix most of my batters actually. Not sure why I started? Maybe all the spoons were dirty? 🙂

Regardless, I have found the dry and wet incorporate much quicker with the ‘ol fork method.

The dough should be thick and stick together in one big blob.

Transfer said blob to a lined baking sheet.

(and use a spoon this time)

Now you’ve got to shape your biscotti log.

The dough is sticky, so slightly damp hands will be your best bet here.

Use both hands to elongate and flatten the dough into a rectangular shape.

It should be about a foot long, four inches wide, and less than an inch thick.

Time for the first bake. Yep. First bake.

Why double oven time? That’s the key to the signature biscotti dry crumb texture.

So throw your log in the oven for 25 minutes.

After the first bake, you will see it has puffed up slightly and is beginning to get nice and golden brown on the edges.

Don’t touch it.

Let it cool for 20 minutes.

Ya hear me?

Be patient.

Okay time’s up. Now let’s cut the biscotti.

Using a serrated knife, slice through the log at an angle.

The slivers should be just over half an inch wide – this will create 14 biscotti.

To prepare for the second bake, lay the biscotti on their sides on the lined baking sheet.

Reduce the oven temperature and bake for 8-10 minutes.

Flip them.

Bake for another 8-10 minutes.

Watch them closely as they develop a gorgeous golden brown crisp.

See? Golden beauties all in a row.

Now, the biscotti are fabulous just like this.

But if you want to be extra (duh), then drizzle on some chocolate.

And even more fancy?

Sprinkle some slivered almonds on the chocolate.

Oh my oh my how pretty.

I placed the biscotti flat on a sheet to stick in the freezer to speed up the chocolate-setting process.

But you can go ahead and dig right in!

As long as you don’t mind a little chocolate on your fingers 🙂

There you have it folks.

Delish, homemade biscotti.

They look like you just picked them up from an Italian cafe.

And was it really that hard? Nope.

I used Georgia Grinders Hazelnut Butter for this recipe (cause I’m lowkey obsessed), but really any nut or seed butter would work!

Peanut butter? Sunflower? Cashew?

Send me a batch if you make those renditions please!

These biscotti are delish on their own, but in true accordance with biscotti best-practices, I highly recommend the only coffee-dunk situation.

Now you can have your cookies and eat them for breakfast too.

Enjoy friends!

Hazelnut Butter Biscotti

Have your cookies and eat them for breakfast too! A couple simple ingredients (including Georgia Grinder's Hazelnut Butter) come together to make this paleo treat.
Servings: 14 biscotti

Ingredients

  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup
  • 1/2 cup hazelnut butter
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup cassava flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • chocolate to drizzle

Instructions

  • Preheat the oven to 350 degree.
  • Cream together the sugar, maple syrup, and hazelnut butter.
  • Beat in the vanilla and eggs.
  • Combine the flours, baking powder, and salt in a separate bowl, then incorporate into the wet ingredients.
  • Scoop the dough onto a lined cookie sheet.
  • Form into a long log (12 inches long, 4 inches wide, 2/3 inches thick) with slightly damp hands.
  • Bake for 25 minutes.
  • Remove from the oven and let cool for 15 minutes.
  • Turn the oven temp down to 325 degrees.
  • Using a serrated knife, slice the biscotti diagonally. You should have 14 cookies.
  • Lay the biscotti on their sides and bake for 8-10 minutes.
  • Flip the biscotti and bake for another 8-10 minutes.
  • Let them cool, then drizzle with chocolate and top with sliced almonds.

Carrot Cake Truffles

True or False:

Making something bite-sized increases the appeal ten-fold.

I’m gonna go with true.

Exhibit A: These Carrot Cake Truffles.

I take after my dad in many ways.

Corny jokes, enjoyment of golf, excel nerdiness…

and love of carrot cake.

Of course the real deal is best. A little bit of pineapple, some walnuts, and a thick layer of cream cheese frosting.

But always accessible? Not so much.

So what if you could get a bite of carrot-cakey goodness with a recipe that requires only 5 main ingredients and a food processor?

Winning.

I used Emmy’s Organics vanilla coconut cookies to make these truffles a) super simple and b) super delish.

Emmy’s are my FAV cause you know exactly what’s in each delish bite. Nothing I wouldn’t put in them myself!

So just throw them in a food processor with the other ingredients.

If you chill the batter before scooping, it will make the rolling part of this whole dealio so much simpler.

Also, a mini cookie scoop is a gadet you will never regret having in your arsenal.

Perfectly sized bites of goodness every time!

Rolling the scoops into smooth balls can get a little sticky.

I’ve found it to be easier with slightly damp hands.

These bites are delish just rolled up like that!

But for a finishing touch, roll them in shredded coconut.

Ta-da!

How pretty!

When rolling, it helps to press the ball into the coconut so the shreds adhere.

That’s it.

You now have an army of carrot cake bites ready for delish snacking!

These would be perfect for an Easter get together too!

Serve them up. Get compliments. Then surprise everyone with the whole “they’re actually healthy!” revelation.

The best.

A couple more things:

Any nut butter will work. Cashew would probably be delicious!

If you don’t have Emmy’s, just add some coconut shreds and a bit more maple syrup.

Happy Spring y’all!

Carrot Cake Truffles

The delish flavor of a classic spring cake in bite-sized form! Vegan, gf, no-bake goodness that results from dumping 5 ingredients in a food processor. Serve these up for an Easter win!
Servings: 14 truffles

Ingredients

  • 1 large carrot
  • 3 Emmy's Organics Vanilla Cookies
  • 2 tbsp pumpkin seed butter *sub any nut/seed butter
  • 1 tbsp maple syrup
  • 2 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • coconut shreds to coat

Instructions

  • Shred the carrot in the food processor, then add the cookies, pumpkin seed butter, and maple syrup.
  • Pulse in the coconut flour and spices.
  • Transfer dough to a bowl to chill in the fridge for 20 minutes.
  • Scoop and roll dough into balls.
  • Coat the truffles in shredded coconut if using.