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Almond Butter Truffles
30 minsAdmission: I am obsessed with truffles; possibly even more than straight up chocolate. Rich, indulgent, luxurious… They just melt in the mouth! I’m a sucker for purchasing truffles which are slightly pricier than my wallet might like on a guiltily regular basis, albeit in small quantities – but I figured it was about time I came up with an equally satisfying and indulgent alternative that doesn’t break the bank…
Fancy something different?
Surprise me
Ingredients
- Heat the coconut milk in a pot over a medium heat. Add the almond butter and maple syrup and allow to heat through for a couple of minutes.
- Remove from the heat and add the dark chocolate. Stir gently to allow it to melt slowly.
- Line a small square dish (I think mine was about 4 inches wide) with baking paper and lightly grease with spray oil. A grease silicone mould would also be ideal.
- Pour the mixture into the prepared mould. Allow to sit at room temperature for about 30 minutes.
- Place a layer of cling film over the top right on the surface to prevent a skin from forming and place into the fridge to set fully for a few hours or overnight.
- Slice, roll gently in cacao powder, and serve with as much or as little sea salt as desired. Decadent!
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5-Ingredient Oat Cookie Balls
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