Almond Truffles with soft filling and chocolate shell are pure delight for your taste buds and you don’t need any special skills to make them.
Can you believe Christmas is here in 24 days? Oh my goodness! Where the time went? The good news is, I started early this year and I have my first Christmas treat ready for you! These Almond Truffles are absolutely amazing and super easy to make, especially if you are chocolate and nut lover like me and my daughter. I definitely have to make more, because this first batch is already gone!
By the way, you can use different nuts as well, if you like. Or you can check my older recipe which is little bit different and I do not have a video. Nevertheless, these HAZELNUT TRUFFLES are also easy to make and absolutely divine!
What is also great about truffles besides being mouthwatering, is that they make a lovely gift. All you need is cute little boxes like these from Amazon for example. There is nothing like homemade vegan gift, wouldn’t you say? I am always for homemade gifts and vegan goes without saying. Although I am usually the one who is giving when comes to homemade gifts, but I do get vegan treats from my friends and family. I always love those, even if they are not homemade.
What type of gifts are your favorite? And do you make homemade gifts? Thank you so much for visiting and I hope you try this simple, yet delicious recipe. And if you have any questions or suggestions, I would love to hear from you. I wish you a wonderful Holiday Season!.
- silicon mold, piping bag, food processor, toothpicks, double boiler.
- ALMOND FILLING
- 1 ½ cup of almond flour
- 1/3 cup maple syrup
- ¼ cup of water
- ¼ cup of vegan butter room temperature
- 120 gr dark chocolate recommend 0 sugar 80% cocoa
- 1 cup of sliced almonds
- In a bowl, mix 1 cup of almond flour with maple syrup and water.
- Add vegan butter and mix until smooth.
- Gradually add the remaining almond flour while mixing until smooth.
- Fill your silicone mold using piping bag with large tip.
- Place into freezer for 2 – 3 hours.
- When ready, remove two halves from the tray and combine by pressing around the edges with your fingers and rolling in your palms.
- Insert back into mold with the edge side up and pierce with toothpicks.
- Place back into freezer for 30min.
- Grind the almonds in the food processor and transfer to a bowl.
- Melt the chocolate above the steam in double boiler.
- While holding on to toothpick, dip the truffle into chocolate and quickly transfer to a bowl with almonds.
- By using a spoon, cover all the sides thoroughly and set aside on a tray line with parchment paper. Repeat until all truffles are done.
- Carefully pull out the toothpick and drizzle with the remaining chocolate by using coffee spoon.
- Place into refrigerator for 1 hour.