Salted Almond Chocolate Truffles (Paleo & Vegan)

If I had to use one word to describe these truffles, it would be RICH!

These truffles are the perfect valentines day treat and you won't feel "guilty" after eating 20 LOL... but seriously they are delish!

These salted almond truffles are full of natural ingredients which make them paleo, GF, DF and Vegan!

I seriously loveeee chocolate truffles and when I started to recipe test these, I couldn't stop eating the filling. The filling is super smooth and creamy with a nutty taste (almond extract) and the outside is crunchy and savoury!

When making these truffles, I recommend using high quality ingredients to make them the best they can be!

Some stuff you'll need & my recommendations

- Vegan Chocolate Chips

- Coconut Cream

- Coconut Oil

- Coconut Sugar

- Smooth Almond butter

Salted Almond Chocolate Truffles

Prep Time: 15 min Cooling Time : 45 min Total Time: 1 hrs Servings: 20

INGREDIENTS

for the filling

1. 1 1/2 cups Vegan Chocolate Chips

2. 1/2 cup Coconut Cream

3. 2 tbsp Coconut Oil

4. 1/2 cupSmooth Almond butter

5. 1 tsp organic vanilla extract

6. 1/3 cup Coconut Sugar

7. 1/4 tsp pure almond extract

8. pinch of salt

for the chocolate shell

1. 1 1/2 cups Vegan Chocolate Chips

2. 1 tbsp Coconut Oil

3. Crumbled almonds

4. Coarse sea salt

INSTRUCTIONS

For the Chocolate Truffles

1. In a medium sauce pan on LOW heat, combine chocolate chips, coconut cream and coconut oil. Once smooth and shiny, remove from heat

2. Stir in almond butter, coconut sugar, vanilla, almond extract and salt and mix until very smooth. Once filling mixture is smooth, chill mixture for 40 minutes in the fridge (I put the filling into a microwave safe dish in the fridge)

3. Prepare a baking sheet with parchement paper and roll CHILLED filling mixture into 20 balls and place on baking sheet. Place baking sheet with rolled balls into fridge for 10 min

4. Prepare chocolate shell mixture and combine chocolate and coconut oil into a small saucepan on low heart and stir until completely smooth

5. Dip each chilled truffle in shell mixture and place back onto baking sheet (I used a spoon and my hands...yes it got a little messy lol

6. Top each truffle with crumbled almonds and sea salt

7. Chill for an hour before you eat them all ;)

NOTES

1. All nutritional factors will vary based off of ingredients used.

2. You can store these truffles in the fridge for 5 days or in freezer for a couple months