If you are looking for an easy sweet treat that’s packed with goodness, then try these easy almond truffles.
You don’t need a food processor or blender to make them. Just mix to combine and roll into balls. They only take minutes to make and just pop into the fridge to set, and you are good to go!
The middle is made from just three easy ingredients, which when combined make the most gorgeous truffle centre. They are then coated in dark chocolate. You can also top with a few extra chopped almonds.
The ingredients are:
- Almond butter
- Ground almonds
- Maple syrup
- Dark chocolate
They are one of my favourite treats to make when I don’t have a lot of time to spare. And because they only have a few easy store cupboard ingredients, I usually have all the ingredients to hand.
Store them in the fridge or the freezer for quick easy treats.
Try them for yourself and let me know what you think in the comments.
Recipe Tips
- I use quite a runny almond butter for this recipe. If yours is a little thicker, just add a little more so that it comes together well. It should be quite soft and sticky and roll into balls easily.
- I use ground almonds for the middle but if you are in the US this is called almond flour so make sure you use this.
- If you prefer another nut or seed butter then please substitute with that. Just keep the quantities the same.
- I have used dark chocolate chips in this recipe, but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary!
If you liked this recipe, why not try:
Easy Almond Truffles
Ingredients
Base ingredients
- ½ cup almond butter (120g)
- ½ cup ground almonds (almond flour) (50g)
- 3 tbsp maple syrup
- Pinch sea salt optional
Topping ingredients
- ½ cup vegan dark chocolate chips (75g)
- Chopped almonds to top
Instructions
- Add the almond butter, ground almonds, maple syrup and salt, if using, to a bowl and mix well.
- Roll into balls and freeze them whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water. Coat each truffle in chocolate and top with nuts. Refrigerate to set.
Notes
- Store in the fridge and they will last for up to a week
- They also freeze well. You can eat from frozen or let them defrost before eating.
- If you struggle to coat the balls with the chocolate, add a tsp of melted coconut oil to the chocolate to thin it slightly.
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