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.