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Chocolate Almond Truffles


If you're looking for a rich, creamy, decadent dessert, that is also quick, easy, and only has 5 ingredients (all of which you'll likely have on hand right now), please allow me to be your new best friend.  These truffles are vegan, gluten free, refined sugar free, and have a rich dark chocolate taste that you can indulge in guilt-free.  Although the title says they're almond flavoured, you really can make these truffles whatever flavour you'd like.  I've done peppermint, vanilla, orange...whatever suits your fancy / craving.  I've also rolled them in crushed nuts instead of coconut, but coconut remains my personal favourite.

So to begin, line a small bread board or baking sheet with parchment paper and set aside.

Toast your coconut over medium heat until lightly browned and aromatic (around 5 mins), stirring frequently.


Transfer the coconut to a small plate to cool as you mix together your truffle ingredients.

Next, combine the cocoa powder, full fat coconut milk (I like Thai Kitchen brand, because I find it's nice and thick even if I don't have time to let it sit in the fridge), maple syrup, and almond extract (or whichever extract you prefer) in a small bowl.  I forgot to take a picture of the extract, so you'll have to use your imagination.



Mix it all up with a spoon until well combined.  Should be nice and thick, but very sticky, and look something like this...


mmmm....chocolatey...

Using a small spoon, dollop some of your chocolatey goop onto the plate of toasted coconut (I'd say somewhere between 1/2 - 1 T worth, but I just eyeball it and make it "truffle sized".  Using your fingers, or another spoon, cover the glob of goop with toasted coconut to make it easier to handle, then roll it into a ball, spooning on more coconut as needed.  Place your ball on the parchment lined tray you prepared earlier and repeat until all your chocolate is gone.  I usually get about 10 small truffles out of one recipe.



Place your tray of truffles in the freezer for 45 mins to 1 hour, or until firm to the touch.  Eat them quickly before someone else does!  Store any leftover truffles (I know you probably won't have any, but just in case) in an airtight container in the fridge.

Repeat on stressful nights (after the kids are in bed) as needed.

Lots of Love,

Lise-Anne ~ {Plum Planted} xoxo

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Chocolate Almond Truffles
By Lise-Anne Michel {Plum Planted}
Makes 10 truffles
Plant Based, Vegan, Paleo, Gluten-free, Refined Sugar-free, Dairy-free, Oil-free, Nut-free

Ingredients:

1/4 c unsweetened medium coconut (large flake will not work as well for rolling)
1/4 c cocoa powder
1/4 c coconut cream
2 T maple syrup
1/4 t pure almond extract (or flavouring of choice)

Method:

1. Line a small bread board or baking sheet with parchment paper and set aside.
2. In a small frying pan over medium heat, toast coconut until lightly browned and aromatic (around five mins), stirring frequently.
3. Transfer the coconut to a small plate to cool.
4. In a small bowl, combine the cocoa powder, coconut cream*, maple syrup, and almond extract** with a spoon until well combined.
5. Using a small spoon, dollop approximately 1/2 - 1 T of the chocolate mixture onto the plate of toasted coconut.  Using your fingers, or another spoon, cover the chocolate with toasted coconut to make it easier to handle, then roll it into a ball, spooning on more coconut as needed.  
6. Place rolled truffle on the parchment lined tray you prepared earlier and repeat step 5 until all truffles are formed.  Makes approximately 10 small truffles.
7. Place parchment lined tray in the freezer for 45 mins to 1 hour, or until truffles are firm to the touch.
8. Store in an airtight container in the freezer.  Enjoy!


*Coconut cream is the solid layer found at the top of a can of full fat coconut milk.  Be sure to choose a good brand of full fat coconut milk that has solid cream at the top.  I like Thai Kitchen brand, because I find it's nice and thick even if I don't have time to let it sit in the fridge.

**Feel free to experiment with whatever flavour of extract you'd like.

Comments

  1. I love these. The taste is so satisfying. Rich and creamy and chocolatey. You come up with the most amazing recipes!

    ReplyDelete

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