These rich and creamy truffles are gluten free, dairy free and refined sugar free. One important part to preventative nutrition is limiting your sugary foods. These almond butter truffles are one of the tastiest paleo dessert recipes!
This recipe combines almond butter and coconut oil and provides a sumptuous creamy filling. The cinnamon and vanilla create sweet sensation without sugar!
The key to getting the perfect chocolate shell is to ensure that the truffles are perfectly set and very cold. This ensures that the chocolate coating will begin to solidify immediately against the cold truffle.
The perfect Paleo dessert or snack, these simple truffles are a great go-to for special occasions or a quick weekday treat!
Servings and Prep Time
Makes 10 Almond Butter Truffles
Time: 50 minutes – including setting time
Ingredients
For the truffles:
- ¾ cup of almond flour
- ½ cup of almond butter
- 2 heaped tablespoons of coconut oil
- 2 teaspoons of vanilla extract
- 1.5 teaspoons of cinnamon
- A pinch of sea salt
For the chocolate shell:
- 2 tablespoons of warm melted coconut oil
- 2 tablespoons of cacao powder
- 2 teaspoons of vanilla extract
- 1 teaspoon of cinnamon
You will need:
- Two mixing bowls
- A food processor
- Baking paper
- A shallow freezer proof dish
Method
To make the truffle filling, combine the almond butter, almond flour, coconut oil, vanilla, cinnamon and salt in a mixing bowl. Stir to combine the ingredients. Transfer this mixture to a blender and pulse until the consistency is creamy and smooth.
Pour the truffle mixture into the freezer proof dish and place in the freezer for 15-20 minutes to firm up.
Remove from the freezer and use a spoon to scoop out enough filling to form a truffle ball around 1 inch in size.
Line the freezer proof dish with a baking sheet. Add the truffle balls to the lined dish and return to the freezer to set completely – this should take an additional 15-20 minutes.
While they are setting you can make the chocolate shell.
To a mixing bowl, add the coconut oil, cacao powder, vanilla and cinnamon. Whisk the ingredients together to form a smooth consistency, ensuring the cacao has fully dissolved into the coconut oil.
Remove the truffles from the freezer and drop them into the chocolate sauce one at a time, ensuring they are entirely coated in chocolate. Remove the truffles using a spoon and return to the baking sheet to set.
Return the tray to the freezer for an additional five minutes to set completely.
For an extra decadent chocolate shell, set the chocolate coated truffles in the freezer for five minutes as above. Remove from the freezer and drop them into the remaining chocolate sauce for a second coating. Return to the freezer to set.
These keep well in the freezer – remove 20 minutes before serving.
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