Easy Chocolate Cake Truffles
THM:S, low carb, sugar free, gluten/egg/nut free (without coating), see Notes section for dairy free suggestion
Serves: 18 truffles
  1. Whisk the dry ingredients.
  2. Add the wet ingredients and beat with a hand mixer until a dough forms. Refrigerate or freeze the dough until you can scoop it into balls with a cookie scoop. Freeze the balls for a few minutes, then roll them smooth with your hands and dip them into your choice of coating.
  3. Store in the refrigerator.
*If substituting THM Baking Blend, you may need a little more than ⅔ c. since my baking mix is a bit drier.
**You can increase, decrease, or omit the coffee granules as you see fit. In this amount, they don't add a strong flavor. If you're gluten intolerant, you may need to omit these entirely if you can't find a gluten-free product.
***If you're sensitive to the taste of stevia, I recommend adding some extra THM Super Sweet Blend or THM Gentle Sweet in its place (to taste).
To make these dairy free, use a non-dairy protein powder to make the baking mix and make some substitutions for the cream cheese. You could try coconut cream, or you could just use a little extra coconut oil and water (I'd use more coconut oil than water). I haven't tested this, but I think it would be worth a try.
Recipe by Briana Thomas at https://www.briana-thomas.com/easy-chocolate-cake-truffles/