Tiramisu Truffles - March Madness

Tiramisu Truffles submitted by Sam C. 

Makes 12 truffles
305 calories / 22F / 26 C / 5P / per truffle

1 jar OffBeat Almond Mocha Butter
1 cup ladyfingers
1 Tbs. Pero or instant coffee
1 cup of white chocolate
2 Tbs. coconut oil

Optional Topping:
Cocoa powder for dusting

1. In a food processor, blend Almond Mocha Butter, ladyfingers, and Pero for 30-45 seconds.

2. Line a sheet pan with parchment paper.

3. Using a small cookie scoop, scoop Almond Mocha blend onto the sheet pan with parchment paper (makes about 11-12 truffles). Place in the freezer for 45 minutes to one hour.

4. Once truffles are nearly frozen, microwave coconut oil and white chocolate chips in a microwave-safe bowl for thirty seconds increments until white chocolate is melted.

5. Remove sheet pan from freezer. Dip the truffles into the chocolate until it is well covered. Repeat for each truffle.

6. Once chocolate on the truffles begins to harden, re-dip each truffle into the chocolate mixture one more time.

7. If desired, sprinkle with cocoa powder. Let chocolate set in the fridge or freezer. Enjoy!