DARK CHOCOLATE ORANGE PISTACHIO TRUFFLES

Directions

1. Line a small baking sheet with parchment paper and set aside.
2. To create a double boiler to melt the chocolate chips, take a large saucepan, place it over medium-high heat, and add 2 inches of water and bring to a boil. Then place a medium glass or ceramic mixing bowl on top of the saucepan, making sure it is not touching the water in the saucepan. Place the chocolate in the bowl and let it melt, stirring frequently with a spatula to evenly distribute the heat and help it melt faster. Once the chocolate is melted, remove from heat.
3. Combine almond flour, monk fruit, cacao powder, flaxseeds, salt, and orange zest in a mixing bowl. Add the almond butter and melted chocolate and stir until smooth. Adjust the consistency, if needed, with extra almond flour if too soft and runny or with a little orange juice if too dry and hard. You want it to feel like cookie batter, sticky enough to form into a ball.
4. Scooping the mixture with a teaspoon, form into small balls. Roll in chopped pistachios and place in the freezer for about 30 minutes to firm up before serving.
5. Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.