Vegan Chocolate Almond Truffles: Just What the Doctor Ordered


This Vegan Chocolate Almond Truffles recipe was originally submitted by the Cooking Cardiologist, Dr. Richard E. Collins, as an official entry in our So Delicious Dairy Free Recipe Contest. And it seemed like the perfect recipe from the heart to fix up and re-share in time for Mother’s Day.

Vegan Chocolate Almond Truffles Recipe (by a Cooking Cardiologist!)

Dr. Collins has since retired, but his reputation as the Cooking Cardiologist lives on with this Vegan Chocolate Almond Truffles recipe:

This recipe uses the awesome agave plant (pronounced uh-gah-vay). It is cultivated from the hilly, semi-arid soils of Mexico. Ancient Mexicans considered the plant sacred with the fleshy leaves of the plant containing a sweet sticky juice. The Spaniards came and fermented them, creating tequila. Agave syrup (nectar) is about 90% fructose. Its sweet content is slightly more than sugar, so less goes further in any recipe, approximately 25% less. Two teaspoons of agave equals 1/2 carbohydrate exchange for diabetics. – The Cooking Cardiologist

Vegan Chocolate Almond Truffles Recipe (by a Cooking Cardiologist!)

Special Diet Notes: Chocolate Almond Truffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.

For nut-free truffles, use one of the coconut-based options and roll the truffles in unsweetened shredded coconut instead of almonds.

Vegan Chocolate Almond Truffles
Prep time
Cook time
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Serves: Makes 40 small ½-inch size or 30¾-inch larger size
  1. 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.
  2. Place the mixture into an 8-inch square pan and chill in the refrigerator for about an hour to firm.
  3. Toast the almonds and coarse crush in a food processor, short pulses (1 cup will equal ½ cup of crushed, chopped almonds).
  4. 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: 100+ Vegan Recipes: From Sweet Cheesecakes to Savory Entrees

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