If you liked my recent recipe for chocolate almond cookies, then you will surely like this one as well. It’s very similar; still easy and delicious, still vegan, almost refined sugar-free, but instead of baking and making cookies, we’re making truffles. Perfect for packaging up and giving away to someone special… just be sure to make some for yourself as well!
Chocolate Almond Truffles
- 200 g almond meal (I used almond meal made with blanched almonds), plus additional for sprinkling
- 20 g cacao powder
- 1/4 tsp salt
- 50 g coconut oil, warmed just enough so that it is in liquid form
- 50 g maple syrup
- 2 tsp dark rum or brandy (optional)
- 200 g dark chocolate (I used Lindt dark chocolate, 85% cacao*
- In a bowl combine dry ingredients. Be sure to mix well as all three ingredients have a tendency to form clumps.
- In another bowl, combine coconut oil and maple.
- Stir in alcohol, if using.
- Add the dry ingredient mixture to the wet ingredient mixture and combine well.
- Scoop out a spoonful of mixture at a time and roll between into balls between the palms of your hands. I measured out 12 g of mixture per ball.
- Once you have formed all the balls, cool in the fridge for a few hours.
- When ready to coat in chocolate, break chocolate into bite-sized pieces. Melt chocolate… best done in a bain marie or in a heavy based copper pot. Also, refer to this guide to prevent what is known as chocolate bloom.
- Have a piece of parchment paper lined cookie sheet ready. One at a time, place truffle on a fork (I use a regular fork as I don’t have one specific to this task and it works fine) and dip into the chocolate. Gently slide onto the parchment paper.
- While the chocolate coating is still not set, sprinkle with almond meal.
- Cool in the fridge until the chocolate has solidified.