Almond Butter Truffles - rich, chocolatey bite-sized desserts featuring the perfect combination of almond butter and dark chocolate.
All right friends, it’s here! The first of many videos from The Crooked Carrot (formerly AdventureBlooms). Our first recipe video was a welcome new challenge for us and I’m super excited to share with you all. It features none other than our delicious Almond Butter Truffles.
I’ve lost count of how many times I tested this recipe before it was ready. Too much cardamom, not enough maple syrup, too much almond flour, too little almond flour.
Now we’ve got the perfect balance of spice and sweet with a creamy almond butter texture and crunch of delicious dark chocolate.
Chocolate and almond butter are such a delicious combination, so why not put them together into bite-sized goodness? These treats are great for a little something sweet for dessert, or a mid-day chocolate fix!
They also freeze well, making them a great choice for a potluck or BBQ - just keep them in the freezer until just before serving. They will be fine if you need to leave them out a bit longer, they may just be a bit soft, and result in some chocolatey fingers.
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Ready to make these scrumptious Almond Butter Truffles? Let’s do it!
1 - In a small bowl, combine almond butter, maple syrup, vanilla, cardamom, and almond flour. Mix until smooth, then place the bowl in the freezer for about 30 minutes. You want the mixture to be hard enough to easily roll into balls, but not so firm that you can’t manipulate the mixture.
2 - While the almond butter mixture is in the freezer, melt the chocolate. Place the chocolate in a double boiler and melt it until it’s completely smooth. Set aside the melted chocolate until the almond butter mixture is ready.
3 - Once the almond butter is firm, roll it into 1-inch balls. If the mixture starts softening up too much where you can’t easily roll them, pop the bowl in the freezer for a couple more minutes.
4 - Once you have the almond butter mixture rolled into balls, coat each with the melted chocolate.
5 - Sprinkle each truffle with sea salt and store in an airtight container until just before you’re ready to eat. Enjoy!
Almond Butter Truffles: Tips, Tricks, and Tools
Though you don’t need any special tools for these truffles, a double boiler can make the process much easier. If you don’t have a
Make your own almond butter. It’s incredibly easy and there’s no waste or packaging! Check out our super simple one-ingredient almond butter recipe.
Boost the antioxidant profile by using dark chocolate. I like to use at least 85% cacao as it contains 2-3x more flavanol-rich cocoa solids than milk chocolate. Flavanols can increase insulin sensitivity and lower blood pressure among many other health benefits.
Decreased insulin sensitivity, also known as insulin resistance, is where the cells in your body don’t absorb glucose as well. This can lead to excessively high blood sugar levels and without management high blood sugar can progress to type 2 diabetes.
As you’re rolling the almond butter mixture, if you find it’s getting too soft, pop it in the freezer for a couple minutes and it should be easier to roll.
Though I haven’t tested it, if you don’t have almond flour, your best bet would likely be ground flaxseed or coconut flour. I wouldn’t recommend using regular flour for these Almond Butter Truffles.
We hope you love these bite-sized Almond Butter Truffles!
- Rich, indulgently good, AND made with whole food ingredients
- The perfect bite-sized dessert
- Made with more natural sweeteners and protein-rich almond butter
Did you enjoy these Almond Butter Truffles as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not making them today? Save these Almond Butter Truffles for later by pinning it to your Dessert Board and make sure to tag us at The Crooked Carrot Instagram to show us your Almond Butter Truffles creations!
Almond Butter Truffles
- ¾ cup almond butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon cardamom
- 3 tablespoons almond flour
- ½ cup dark chocolate
- sea salt for garnish
- Combine almond butter, maple syrup, vanilla, cardamom and almond flour in a small bowl. Mix until smooth and then freeze the mixture for about 30 minutes, you want the mixture to be hard enough to roll into balls, but not so firm that you can’t manipulate the mixture.
- Meanwhile, melt the chocolate. Place chocolate in a double boiler with water in the bottom pot. If you don’t have a double boiler, use a small pot and place the chocolate in a small heat-proof bowl on top. Heat until the chocolate is melted and smooth. Set aside until the almond butter mixture is ready.
- Roll the almond butter mixture into 1-inch balls. If the almond butter mixture starts getting warm and soft, place it back in the freezer for a couple minutes.
- Coat in chocolate: Then roll the almond butter balls in the melted chocolate using a spoon to completely coat the truffle. Sprinkle each truffle with sea salt.
- Store the truffles in an airtight container in the freezer until ready before eating. Allow the truffles to thaw slightly before eating. Or not, they’re great frozen too! Enjoy!
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