Vegan Chocolate Almond Truffles
Prep time
Cook time
Total time
Author: Richard E. Collins, MD
Serves: Makes 40 small ½-inch size or 30¾-inch larger size
Ingredients
- ½ cup plain or vanilla dairy-free almondmilk creamer (can substitute coconut creamer or lite coconut milk for less sweet)
- 10 ounces dairy-free dark chocolate (the doctor prefers around 70% cacao), chopped
- ½ cup agave nectar
- 2 tablespoons dairy-free buttery spread (can substitute coconut butter or coconut oil)
- ½ teaspoon vanilla extract
- ½ cup almond meal or crushed almond slices
Instructions
- Place the creamer in a heavy saucepan over low heat. Add the chopped chocolate, agave nectar, buttery spread, and vanilla. Heat and stir until the chocolate is melted and smooth.
- Place the mixture into an 8-inch square pan and chill in the refrigerator for about an hour to firm.
- Toast the almonds and coarse crush in a food processor, short pulses (1 cup will equal ½ cup of crushed, chopped almonds).
- When the chocolate is firm, remove from refrigerator and using a teaspoon form a ½-inch to ¾-inch ball. Roll each in the almonds and the other side in coconut if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-almond-truffles