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!
Notes
LEFTOVERS/STORAGE: These can be stored in an airtight, glass container for several weeks, simply thaw slightly before enjoying. NUTRITION NOTES: Almond butter is a great source of protein and healthy fats. These truffles are a rich dessert though, so I would recommend consuming them in moderation. You may have extra chocolate leftover, don’t throw it out. Save it to use over ice cream or with oatmeal – yum!