Paleo Tiramisu Cake Balls: moist, coffee flavored, almond butter cookie dough on the inside with lovely little chocolate chips dispersed throughout, rolled in cocoa powder and ground coffee, covered in vegan white chocolate, these are truly tiramisu in bite-size form!
In a large bowl, mix the almond butter, coconut flour, salt, and 3/4 teaspoon of the ground coffee with a spoon until well mixed and a smooth ball of dough is formed.
Next add the maple syrup and vanilla extract. Mix until smooth dough is formed.
Add in the mini chocolate chips/ chocolate chunks.
In a small bowl, mix together the cocoa powder and the remaining 1 teaspoon of ground coffee.
Prepare a sheet of parchment paper to set the balls of dough on.
Form small balls of dough and then roll into the cocoa coffee mixture. Afterwards set on parchment paper, and set aside while preparing the vegan white chocolate coating.
Melt the cocoa butter using a double boiler method. In a sauce pan, bring water to a boil, and then in a bowl placed on top of the saucepan, stir the cocoa butter until it is completely melted.
Then add the coconut milk, cashew butter, powdered sugar, and the grains from the inside of the vanilla bean. Stir until well blended and all clumps removed. I was able to do this with just a spoon. No need for any special blender or mixer.
Place the mixture in a measuring cup with a pouring lip and let sit in the fridge for 10 to 15 minutes, checking at around 10 minutes. You want the mixture to thicken a bit, but still remain liquid.
Once it's thickened, carefully and slowly pour the white chocolate over the cake balls so they evenly cover the surface of the cake ball. The mixture may be a little thin. For a thicker coating, cover with white chocolate once and then wait 10 minutes (keeping the chocolate mixture out, not putting it in the fridge) and then cover the balls with the white chocolate for a second time.
Optional: melt dark chocolate and drizzle on top of cake balls for an extra special treat. Bon appétit!