• In a large metal or thick glass mixing bowl, use a fork to smash together: tiger nut butter, palm shortening, maple sugar, arrowroot, collagen and sea salt. Smash and fold until fully combined. (You may also use a pie cutter to start, and then finish with the fork [because it smashes more] to expedite the process.)
  
• Chill in freezer 30 minutes.
• Line baking sheet with parchment paper, and chill pan in freezer.
• Form truffles: Use a 1 Tablespoon Scoop (or two spoons) for best results (as your hands will heat up the mixture and cause it to melt). Create balls, 1 scant Tablespoon each, and line them up on chilled cookie sheet. (You will have about 16 total.)
  
• Chill in freezer again, 30 minutes. While truffle fillings freeze, prepare Carob Coating.

Carob Coating

• In small saucepan, combine melted coconut butter and coconut oil. Stir in carob until fully combined. I like to turn the burner off, but leave the pan on the warm burner.
• Either use two spoons to roll frozen truffles in coating, and then place on frozen baking sheet, or: Hold each truffle between thumb and index finger, and spoon coating over each truffle, allowing the extra to drip off.
• Chill between pouring on the bottom and the top coating, if needed, to keep the filling frozen. Pour coating over the top twice if needed, to get it fully coated how you want it.

  To create drips, use a pointy spoon or piping bag. With truffles on chilled pan, drizzle zigzag lines. Chill again.

  Once fully chilled, use food scissors or knife on cutting board to trim off the hardened dripped edges, if desired.

  For best texture and overall eating experience, serve directly from the freezer. For best quality, store and eat within 3 months.