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by Katerina (Katina) Mountanos October 22, 2021 0 Comments


Serves 6

  • ¼ cup butter, softened
  • ½ cup brown sugar
  • ½ cup almond butter
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • 1 - 2.1oz. Kosterina Almond Butter & Vanilla Dark Chocolate bar,chopped into small pieces
  • 3-4 tbsp. milk of your choice
  • 1 ½ cup dark chocolate chips
  • 1 tsp. coconut oil


  1. Using a hand mixer, beat together butter, brown sugar, almond butter, and vanilla.
  2. Gently combine flour and Kosterina chocolate pieces in a small bowl. Fold the dry mixture into the butter and sugar, gradually adding milk as needed (the consistency should be similar to cookie dough).
  3. Using a mini ice cream scoop or tablespoon (the truffles should be about 1”-1½” in diameter), create evenly sized balls of dough and roll to smooth.
  4. Freeze for 30 minutes.
  5. Melt the dark chocolate and coconut oil together until smooth, in either a double-boiler or microwave, stirring constantly.
  6. Remove truffles from freezer and dip into melted chocolate to coat. Allow excess chocolate to drip off and set on a baking sheet covered with parchment paper.
  7. Refrigerate for 10 minutes.
  8. Once the chocolate has set, use the extra melted chocolate to drizzle over the truffles.
  9. Garnish with chopped almonds or sea salt.
Katerina (Katina) Mountanos
Katerina (Katina) Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

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