Stovetop Method:

1. Put the sugar free chocolate chips into a large heat resistant glass bowl. Place the coconut milk, ghee, almond butter and sweetener into a small pot and heat over medium heat until it comes to a slight boil. Stir to dissolve the sweetener, then pour the hot creamy liquid over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Let cool then cover and refrigerate several hours until firm or over night.

Microwave Method:

1. Pour the coconut milk into a microwave safe large glass bowl. Add the sweetener and mix with a spoon until dissolved. Add in the chocolate chips, ghee, almond butter and vanilla and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until fully incorporated. Let cool, then cover and refrigerate several hours until firm or over night.

Form the Truffles:

1. Place a piece of waxed paper on your work surface. Scoop the firm chocolate from the bowl with a small dinner spoon. Roll each spoonful of chocolate into round “truffles” using your hands. (Just an FYI, this does get messy). 

Coating:

1. Once shaped, place around 1/4 cup of Swerve Confectioners Sweetener into a bowl and roll each truffle in the powder until coated. Keep in an airtight container in the fridge, but serve and enjoy closer to room temperature.