Almond Truffles (Vegan, Gluten-free)

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:

Calories: 78kcal

Author: Diabetic Foodie

Ingredients

FOR TRUFFLES

1 tablespoon coconut oil
1 cup almond flour
1 tablespoon raw agave nectar (or honey)
1 teaspoon vanilla extract
2 tablespoons almond butter
Sea salt
5 drops flavored liquid stevia sweetener drops (any flavor)
1 tablespoon unsweetened vanilla almond milk

FOR CHOCOLATE COATING

¾ cup dark or semi-sweet chocolate chips (vegan, if desired)
½ teaspoon coconut oil
⅛ teaspoon almond extract

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition