• 1/4 cup 70% cocoa dark chocolate bar, finely chopped
• 3 tablespoons very hot (not boiling) water
• 1/2 tablespoon extra virgin coconut oil
• 1/4 cup almond flour
• 2 tablespoons chia seeds
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/4 cup Nature’s Greens® Kale 

Place chocolate in a medium sized bowl. Add hot water, stirring until chocolate is melted. Fold in coconut oil, almond flour, chia seeds, honey, vanilla, cinnamon, and kale. Slowly stir in, to form a thick “batter.” Refrigerate batter for 5 minutes. Pinch off 10 pieces of batter, and pat into round balls. Place truffles on a plate covered with wax paper, allow to sit at room temperature for 10 minutes, then refrigerate for at least 10 minutes.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.