Make these dark chocolate almond butter truffles, a healthy, low-sugar holiday treat. Gluten-free, keto-friendly, and perfect for dessert.
Ingredients
Truffle Base
- 3.5 oz 100% dark chocolate (unsweetened) (100g )
- ¼ cup unsweetened almond milk (60ml)
- 2 tbsp almond butter
- 1-2 tbsp coconut sugar or stevia to taste, or 2 crushed dates for natural sweetness
- 1 pinch salt
Filling
- 12 whole almonds or hazelnuts for a classic chocolate vibe
Coating
- 2 tbsp unsweetened cocoa powder
- ½ tsp ground cinnamon
- 1 tsp coconut sugar optional for a hint of sweetness
Instructions
Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate and almond milk. Microwave in 30 second intervals, stirring in between, until fully melted and smooth (about 1-2 minutes total). Alternatively, melt over a double boiler on the stovetop.
Make the Truffle Mixture: Stir in the almond butter and sweetener of choice (coconut sugar, stevia, or crushed dates) until well combined. The mixture should be thick but pliable.
Form the Truffles: Let the mixture cool slightly until it’s easy to handle. Scoop out small portions (about 1 tbsp each) and roll into balls. Press a whole almond (or hazelnut) into the center of each ball, then reshape to enclose the nut.
Coat the Truffles: In a small bowl, mix the cocoa powder, cinnamon, and coconut sugar (if using). Roll each truffle in the cocoa mixture to coat evenly.
Chill: Place the truffles on a plate or tray and refrigerate for at least 3-4 hours to set. They’re best enjoyed cold.
Serve: Serve as a dessert with coffee or your favorite herbal tea, or package in a small box or bag as a thoughtful holiday gift.
