I made these for my daughter’s track team and they loved them so much! My husband also loves them. The almond extract adds such a great flavor, so don’t skip it.

Preheat the oven to 350 degrees.

Add the almond flour onto a parchment-lined baking sheet and bake for 8 minutes, or until fragrant and toasted. Set aside to slightly cool.

In a large mixing bowl, add the almond flour and powdered sugar and whisk to break up any lumps. Next, add the whipped cream cheese, vanilla and almond extract and mix to combine. Last add some chocolate chips.

Scoop up about 2 tablespoons of the mixture and add it to a parchment-lined baking sheet. Freeze for 5 minutes and then shape into a perfect ball. Freeze again.

Then prepare the melted chocolate for dipping truffle balls.

Dip and fully coat the balls with the white chocolate using a spoon. Place onto a parchment -lined baking sheet. Freeze until hardened.

Next, brush on the gold dust and enjoy!