Vegan Chocolate Almond Truffles Recipe: 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.

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

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

20 mins

Cook time

8 mins

Total time

28 mins

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.