Step 1

In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Make sure to break up any clumps in the almond flour and sweetener.

Step 2

Stir in the butter and vanilla extract until the dough comes together. If the dough is crumbly, add water a few teaspoons at a time. Stir in the chocolate chips.

Step 3

Serve as is, or roll into 24 (twenty four) 1-inch balls.

Step 4

If making truffles, place the balls on a waxed paper-lined baking sheet and freeze until solid, about 1 hour.

Step 5

In a heatproof bowl set over a pan of barely simmering water, combined the chocolate and cocoa butter, stirring until smooth.

Step 6

Dip half of the cookie dough balls into the melted chocolate and toss to coat. Lift out with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet.

Step 7

Place the remaining melted chocolate in a ziploc bag and snip off a tiny corner. Drizzle the chocolate over the remaining truffles. Refrigerate all the truffles until the chocolate is set, about 20 minutes.