6 oz. unsweetened chocolate OR stevia-sweetened Lily's chocolate
1 1/2 tbsp. coconut oil
1 medium ripe avocado
2 tbsp. almond butter
2 tbsp. cacao powder, unsweetened
3 tbsp. raw honey, maple syrup, or sweetener of choice
1/4 tsp. mineral salt
1/4 cup chopped almonds

Melt chocolate on low in a small saucepan, stirring often. Remove from heat.

In a food processor, combine remaining ingredients (except almonds) and melted chocolate and process until smooth. Pulse in chopped almonds at the end for texture. Transfer to a bowl and refrigerate for 1 hour or until hard enough to roll into balls.

Using an ice cream scoop, scoop and roll truffles in balls. Freeze for 10 minutes while making the dip.

DIPPING CHOCOLATE:

6 oz. unsweetened chocolate OR stevia-sweetened Lily's chocolate OR homemade chocolate
1 tbsp. coconut oil
1/8 tsp. mineral salt
more chopped almonds, for topping

Melt chocolate and coconut oil on low in a small saucepan, stirring often. Remove from heat. Dip balls in chocolate and top with more almonds if desired. Refrigerate for 10 minutes and enjoy!

Note: May store in refrigerator for up to 2 weeks.

Submitted by: Pure Joy Planet's Chef Katelyn Louise