Ingredients
Scale
- 1 cup almond flour (blanched)
- 1/4 cup cocoa powder
- 3 tbsp vegan butter (softened)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup vegan mini chocolate chips
- 1 cup vegan chocolate chips
- 1 tbsp coconut oil (refined)
Instructions
- In a bowl, combine almond flour, cocoa powder, and salt until well mixed.
- In another bowl, beat the softened vegan butter with the maple syrup and vanilla extract until creamy.
- Gradually add the dry ingredients to the wet mixture. Stir until combined, then fold in the vegan mini chocolate chips.
- Using your hands, scoop out small portions of the mixture and roll them into balls.
- In a microwave-safe bowl, combine the vegan chocolate chips and refined coconut oil. Heat in the microwave in short bursts, stirring between each, until smooth.
- Dip each truffle into the melted chocolate, ensuring they’re fully coated. Place them on a parchment-lined tray.
- Refrigerate the coated truffles for about 15-20 minutes until the chocolate hardens.
- Serve chilled or at room temperature, and watch them disappear!
Notes
Use high-quality cocoa powder for the best flavor. Try rolling the truffles in crushed nuts for added texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free