Sunday, December 22, 2013

Rich and Creamy Dark Chocolate Truffles With Almond Butter

I absolutely love truffles! In particular one of my favorites is a simple no bake Dark Chocolate Truffle with Almond Butter. Truffles are quite simple to make, and the process will be more fun if you have a friend or family member help you. Time with respect to dipping and rolling is the biggest element of this recipe. Additionally, feel free to use your imagination to decorate the truffles with an endless choice of garnishes. These are a wonderful little sweet morsel to end the holiday meal!                                                                            

Ingredients: Makes 72
  • 1 18 ounce jar of smooth almond butter
  • 1 16 ounce box of confectioners sugar
  • 1/3 cup of melted butter substitute   Note: Earth Balance in the red tub is gluten, soy and dairy free.
  • two 12 ounce bags of semi-sweet chocolate chips  Note: The Enjoy Life chocolate chips are gluten, soy and dairy free.
  • Toasted shredded coconut, toasted chopped nuts, cocoa powder or anything else you would like to roll the truffles in as a garnish.

  1.  In a large bowl mix together the almond butter, confectioners sugar and melted butter substitute until the mixture is crumbly.  This is best done with your hands in order to create a smooth filling.
  2. Roll the almond butter filling into 1 inch balls, once again using your hands. Arrange on a baking sheet and put in the freezer for 7-10 minutes to chill, which will make for easier dipping into the chocolate.
  3. While the almond balls are chilling melt the chocolate in either a microwave safe bowl in the microwave, or in a small saucepan on the stove top. Stir until smooth.
  4. Remove the baking sheet from the freezer and with a wooden skewer inserted into the almond balls dip them one at a time into the chocolate, turning quickly to cover the entire ball. Immediately roll in the desired garnish. (At this point it is good to have a friend or family member help because it is hard to dip and roll at the same time.) Place the truffles on a clean parchment paper-covered baking sheet  and allow them to set, about 5 minutes or put them in the refrigerator.
  5. The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
Note: When rolling the truffles by hand it is important to be make sure your hands are cold. A good trick is to dip your hands in ice water for a few seconds and then dry them. Do this immediately before rolling the truffles. If your hands are too warm the truffles will begin to melt while you are rolling them.

Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation Monday, Inspirational MondaysHearth and Soul,Weekend Retreat

1 comment:

  1. Your truffles look gorgeous and I love that they are so allergy friendly. What a perfect hostess gift! Thank you for sharing this recipe with us at the Hearth and Soul Hop. Pinned and tweeted :-)