Almond Chocolate Truffles
I LOVE almond butter! It’s my newest obsession and I make it every week, because it’s insanely expensive to buy, and it’s sooo easy to make. Just roast a bag (about 500 grams) of almonds at 200 C in the oven for a few minutes. Then add them to a food processor or a Vitamix and blend until it becomes butter. In my food processor it takes a long time, about 20 minutes, but it’s very easy and you just have to scrape down the sides every now and then. You don’t need to add oils or anything, the oils in the almonds will come out and it will become nut butter eventually.
Here I have used almond butter in some delicious chocolate truffles that are not only tasty and easy to make, but also much healthier than sugary treats. They are sweetened with dates and coconut sugar (or date sugar if you can find it) and lots of Vitamin E and healthy fats from the almond butter. Yum!
At the bottom of this post you will find tips for making other variations of these truffles. Try them too and let us know how they come out. 🙂
Ingredienser for about 20-25 truffles, depending on size:
- 1 cup raw cashews, soaked for a few hours or overnight
- 1 cup (and a little more) juicy dates
- 6 tbsp almond butter, runny
- 1 tsp vanilla extract
- 0,5 cup coconut sugar or date sugar
- 0,5 cup cocoa powder, raw if you can find it but regular unsweetened is also fine
- Finely ground almonds for coating
This is how you do it:
Add all the ingredients for a food processor or powerful blender. Start out with 2/3 of the dates and add more if needed. Process until you have a slightly sticky batter which you can roll into a firm but juicy ball with moist hands. Add more dates or maybe a little water (by the teaspoon) if the batter seems dry and crumbly.
Make walnut sized (or size after your own liking) balls and roll them in the ground almonds. Place them onto a plate lined with parchment paper or plastic foil so they don’t stick, and place them in the fridge for at least half an hour, until they are firm.
These truffles can handle room temperature for maybe an hour if the room is not too hot. But they are best served cold, and they keep for about 2 weeks in the fridge, or a lot longer in the freezer.
Fancy a vegan Ferrero Rocher wannabe? Swap the almond butter for hazelnut butter, make truffles and roll them in ground hazelnuts, preferably roasted. If you want them to be extra luxurious, dip them into melted vegan chocolate and roll them in more hazelnuts. Keep cold.
Snickers? Swap the almond butter for peanut butter and dip the balls into ground peanuts. These are also yummy dipped in melted chocolate.