I originally made this recipe with peanut butter and they were great. But I just couldn’t stop there and be happy. Happiness is more complicated than that.
I have a bad habit of wanting to be more inclusive so I switched it to almonds. Yes, we’re totally breaking boundaries, I know.
That being said, we got an unforeseen bonus by using almonds ~ it allowed us to top the truffles with little almond slices.
I suppose we could top peanut butter truffles with almond slices too, but mixing nuts is not allowed! These are almond balls, inside and out.
If you would prefer a peanut butter version of this, it’s rather easy to convert, just add less of the soaking water when blending the dates and nut butter. Peanut butter is much more naturally wet than almond butter.
Keep your almonds in the chocolate, not the floor,
Your favorite alternative chefs, K & T
Chocolate Almond Butter Truffles
Ingredients
Main Ingredients
- 3/4 cup pitted medjool dates about 6 dates
- 1 cup of warm water for soaking
- 1 cup almond butter
- 1/4 cup coconut flour
- 3 tbsp coconut cream or whipped cream
- 1/2 cup puffed rice crisps
- 1/4 tsp salt only if almond butter is unsalted
- 10 oz chocolate
Toppings (optional)
- Almond slices
Instructions
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Soak the dates in water for 15 minutes.
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In a high powered blender (or food processor), add dates, 3 tbsp of the soaking water, and almond butter. Blend ingredients on the lowest setting until well combined.
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If the mixture is having trouble combining (depends on the dryness of your almond butter), you can add 1-2 more tbsp of the soaking water. Discard any remaining water.
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Move mixture from the blender into a large bowl.
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Mix in coconut flour, coconut cream, puffed rice, and salt (if needed).
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Mixture should be slightly sticky and not crumbly. Add additional cream if the mixture is too dry.
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Ball ’em up into ~1 inch diameter balls. We were able to make about 24 balls.
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Using a double broiler (or a glass bowl over a saucepan with water) heat up the chocolate. Prepare a baking sheet or plate with a layer of parchment paper.
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Use a fork to lower each ball into the melted chocolate. Tap off extra chocolate on the side of the pot and place the ball onto the parchment paper.
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Optional: While the chocolate is not yet hardened, you can place an almond slice on top. You’ll also have extra chocolate which can be used to make nice designs.