Almond Butter Truffles

This past week I was out of town so I missed a few classes at my culinary school, The Natural Epicurean Academy of Culinary Arts.

Lucky for me the recipes I had to make up were simply decadent and easy to make.

I don’t know about you but I absolutely need something sweet after I eat.

These little almond butter truffles are quick and can store for a period of time (I store them in the freezer).

For this recipe you will need:

½ cup chocolate chips
¾ teaspoon vanilla extract, alcohol variety
½ teaspoon almond extract
1 teaspoon unsweetened soy milk
3 tablespoons roasted almond butter
2 tablespoons unrefined coconut oil
dash sea salt
¼ cup almonds, blanched, toasted & chopped (for garnish)

I used coconut shreds and chia seeds as my outer garnish instead of the almonds.

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First thing you want to do is get a double boiler and melt your chocolate chips. Be sure not to allow any water to get into the chocolate. A double boiler doesn’t have to be a fancy expensive gadget. All you need is a pot filled with water and a bowl to place in the pot. Make sure the water doesn’t touch the bottom of the bowl if you’re using glass. I don’t think the glass would shatter but I’m a huge wuss so just wanted to pass that caution forward. 

Melt your chocolate and set aside. In a separate bowl combine soy milk, extracts, almond butter, coconut oil and sea salt. Whisk until well incorporated.

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Add melted chocolate and whisk again. Refrigerate until firm and cool to touch.

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Using a small, rounded metal half teaspoon measuring spoon, scoop out balls of the chocolate mixture, and, working quickly, roll between palms, then roll in chopped almonds. Refrigerate overnight or until firm.

This is the finished product. I kid you not these will melt in your  mouth and are perfectly sweet and not too heavy.

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Full recipe:

Ingredients:

½ cup chocolate chips
¾ teaspoon vanilla extract, alcohol variety
½ teaspoon almond extract
1 teaspoon unsweetened soy milk
3 tablespoons roasted almond butter
2 tablespoons unrefined coconut oil
dash sea salt
¼ cup almonds, blanched, toasted & chopped (for garnish)

Instructions:

 In a double boiler, chocolate chips, being careful not to allow water to mix with
chocolate.
 In a glass bowl, mix extracts, soy milk, almond butter, coconut oil and sea salt. Whisk
until well incorporated. Add melted chocolate and whisk again.
 Refrigerate until cool and firm to touch.
 Using a small, rounded metal half teaspoon measuring spoon, scoop out balls of the
chocolate mixture, and, working quickly, roll between palms, then roll in chopped
almonds.
 Refrigerate overnight. Allow truffles to come back to room temperature for a few hours.

*Recipe courtesy of The Natural Epicurean Academy of Culinary Arts

Here’s to your sweetness,

Vasavi