ALMOND BUTTER TRUFFLES
I saw a recipe for truffles in a magazine the other day, and I suddenly had a huge craving for them. I knew I had to rush home and try and create something similar that was paleo friendly. I rarely enjoy sweets, but these were so yummy that I couldn't stop nibbling on them, and tasted like cookie dough. I rolled mine in mini chocolate chips, chopped nuts and toasted coconut, but you can get creative with your toppings. I tried a few that were rolled in both the nuts and the chocolate chops and those were my favorite. For this recipe I used Enjoy Life Mini Chocolate Chips. They are not 100% paleo but they are gluten, dairy and soy free.
The great thing about this recipe is that you probably have most of these ingredients in your cupboard already. The truffles only take a few minutes to make once they have set, and you can store them for about a week in your fridge. You can also freeze them (just give them time to thaw out before eating).
Enjoy!
The great thing about this recipe is that you probably have most of these ingredients in your cupboard already. The truffles only take a few minutes to make once they have set, and you can store them for about a week in your fridge. You can also freeze them (just give them time to thaw out before eating).
Enjoy!
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Almond Butter TrufflesPrep time: 15 mins Cook time: 5 mins
Inactive time: 2-3 hours Yield: 25 - 30 Truffles |
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Ingredients:
Truffles:
- 1 cup unsalted creamy almond butter
- 1/2 cup raw honey
- 2 tsp. vanilla extract
- 1/4 cup coconut oil
- 1/2 tsp. sea salt
Topping Ideas:
- Mini chocolate chips
- Chopped Pecans
- Toasted shredded coconut
Equipment:
- Small saucepan
- Stirring spoon
- Measuring cup
- Measuring spoon
- 8" x 8" glass baking dish
- Parchment paper
Directions:
1. Place a small saucepan over medium heat. Add the almond butter, raw honey, vanilla extract, coconut oil and sea salt and stir to combine. Cook and stir until everything is well blended (about 4-5 minutes).
2. Spread the mixture into a glass baking dish and place in the refrigerator for about 2-3 hours or until set and firm.
3. Place your toppings in bowls and set aside. Cut the candy into about 25-30 squares. Roll a square into a ball between your palms and then roll it in the topping. Set aside and continue with the rest of the truffles. Place in the refrigerator until ready to serve, and store in an airtight container if not using the same day.
Truffles:
- 1 cup unsalted creamy almond butter
- 1/2 cup raw honey
- 2 tsp. vanilla extract
- 1/4 cup coconut oil
- 1/2 tsp. sea salt
Topping Ideas:
- Mini chocolate chips
- Chopped Pecans
- Toasted shredded coconut
Equipment:
- Small saucepan
- Stirring spoon
- Measuring cup
- Measuring spoon
- 8" x 8" glass baking dish
- Parchment paper
Directions:
1. Place a small saucepan over medium heat. Add the almond butter, raw honey, vanilla extract, coconut oil and sea salt and stir to combine. Cook and stir until everything is well blended (about 4-5 minutes).
2. Spread the mixture into a glass baking dish and place in the refrigerator for about 2-3 hours or until set and firm.
3. Place your toppings in bowls and set aside. Cut the candy into about 25-30 squares. Roll a square into a ball between your palms and then roll it in the topping. Set aside and continue with the rest of the truffles. Place in the refrigerator until ready to serve, and store in an airtight container if not using the same day.
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