November is National Diabetes Month. Today, I’m celebrating by giving you a recipe for luscious chocolate bite-sized Almond Truffles that are vegan, gluten-free, and dairy-free. No baking required!
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It’s been a while since I featured a dessert since I don’t really eat sweets too often. But once in a while, I want dark chocolate. When the Sweet Leaf® folks sent me samples of their flavored liquid stevia sweeteners, I knew it was time to indulge.
I’ve been trying to cut back on wheat and dairy in my diet, so I was excited when I saw this vegan recipe for truffles that used almond flour on Skinny Sweets Daily.
Whether you’re following a vegan, gluten-free diet or not, these almond truffles are ADDICTIVE. I’ve made two batches already – one with chocolate stevia drops and one with English toffee flavored drops. Both were insanely good.
“You’d better make several batches of these for Thanksgiving,” the Grillmaster said. “They’re going to go fast.”
I certainly don’t recommend eating these often, but when you need just a bite of something chocolatey and sweet, these almond truffles are perfect. If you aren’t an almond fan, try Rum Raisin Truffles with Dark Chocolate.
Giveaway I’m giving away THREE multi-packs of Sweet Leaf® Sweet Drops™ flavored liquid stevia sweetener. To enter, leave a comment and tell me how you would use the Sweet Drops. The contest will run through Friday, November 15, 2013. The winners will be chosen at random on Saturday, November 16, 2013. You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited. The winners will be notified by email and must respond within 24 hours or other winners may be selected. (Please make sure email from [email protected] doesn’t end up in your spam folder.)
Disclaimer: I received a free sample pack of Sweet Drops from Sweet Leaf plus three additional sample packs to give away. All opinions are my own.
Almond Truffles (Vegan, Gluten-free)
- 1 tablespoon coconut oil
- 1 cup almond meal/flour
- 1 tablespoon raw agave nectar or honey
- 1 teaspoon vanilla extract
- 2 tablespoons crunchy almond butter
- Sea salt or kosher salt
- 5 drops flavored liquid stevia sweetener drops any flavor
- 1 tablespoon unsweetened vanilla almond milk
FOR CHOCOLATE COATING
- 3/4 cup dark or semi-sweet chocolate chips vegan, if desired
- 1/2 teaspoon coconut oil
- 1/8 teaspoon almond extract
- Place cookie sheet lined with parchment paper in refrigerator. Melt 1 tablespoon coconut oil and let cool. (You want it still liquified, but not hot.)
- In a medium mixing bowl, whisk almond flour to break up clumps. Add melted coconut oil, agave or honey, vanilla, almond butter, a pinch of salt and stevia drops. Mix well with a wooden spoon. Add the almond milk and stir until well combined. (If the consistency is too thick for making balls, add up to another tablespoon of almond milk.)
- Take a scant teaspoon of the mixture, roll it into a ball and place it on the cold cookie sheet. Repeat with remaining mixture to form 16 balls. Place the cookie sheet back in the refrigerator for about an hour.
- Place the chocolate and 1/2 teaspoon coconut oil in a small microwave-safe bowl. Microwave for about 20 seconds, stir, microwave another 20 seconds, stir, etc. until chocolate is smooth and shiny. Add almond extract and mix well.
- Place one of the truffle balls into the bowl containing the chocolate. Roll it around until completely coated. Use a thick toothpick to pull the ball out of the chocolate and let the excess drip off. Place back on parchment-lined cookie sheet. Repeat with remaining balls. Refrigerate another hour or until chocolate is set.