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Almond truffles
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4.67 from 9 votes

Almond Truffles (Vegan, Gluten-free)

Would you believe these decadent almond truffles dipped in dark chocolate are vegan-friendly, gluten-free, and dairy-free? Plus, there’s no baking required!
Prep Time20 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Course: Desserts
Cuisine: American
Diet: Diabetic, Vegan
Keyword: diabetic vegan dessert, easy dessert recipes, vegan almond truffles, vegan truffle
Servings: 16
Calories: 78kcal
Author: Diabetic Foodie





  • Place a cookie sheet lined with parchment paper in the refrigerator.
  • Melt 1 tablespoon of coconut oil, then let it cool to the point that it’s still liquid but not hot.
    1 tablespoon coconut oil
  • In a medium mixing bowl, whisk the almond flour to break up clumps. Add the melted coconut oil, agave or honey, vanilla, almond butter, a pinch of salt, and stevia drops. Mix well with a wooden spoon.
    1 tablespoon coconut oil, 1 cup almond flour, 1 tablespoon raw agave nectar, 1 teaspoon vanilla extract, 2 tablespoons almond butter, Sea salt, 5 drops flavored liquid stevia sweetener drops
  • Add the almond milk and stir until well combined. If the consistency is too thick, add up to another tablespoon of almond milk.
    1 tablespoon unsweetened vanilla almond milk
  • Take a scant teaspoon of the mixture, roll it into a ball, and place it on the cold cookie sheet. Repeat with the remaining mixture to form 16 balls.
  • Place the cookie sheet back in the refrigerator for about an hour.
  • Place the chocolate and ½ a teaspoon of coconut oil in a small microwave-safe bowl. Microwave in 20 second increments, stirring between each one, until the chocolate is smooth and shiny.
    ¾ cup dark or semi-sweet chocolate chips, ½ teaspoon coconut oil
  • Add the almond extract and mix well.
    ⅛ teaspoon almond extract
  • One at a time, roll a truffle ball in the chocolate until it’s completely coated. Use a thick toothpick to pull the ball out of the chocolate and let the excess drip off, then place it back on the parchment-lined cookie sheet. Repeat with the remaining truffle balls.
  • Refrigerate for another hour or until the chocolate is set.


This recipe is for 16 truffles. Each truffle is 1 serving.
Leftovers can be stored in an airtight container in the refrigerator for up to a week.


Serving: 1truffle | Calories: 78kcal | Carbohydrates: 6.6g | Protein: 1.2g | Fat: 5.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0.6mg | Sodium: 39.6mg | Potassium: 59.7mg | Fiber: 1g | Sugar: 4.7g | Net carbs: 5.6g