Ingredients

The following ingredients have 18 Servings
  • 60 ml / ¼ cup maple syrup
  • 30 g / 2 tbsp cashew or almond butter (or other nut or seed butter)
  • 2½ tbsp / 35 ml amaretto OR almond extract + plant milk*
  • 150 g / 1½ cups finely ground almonds / almond flour
  • 100 g / 3.5 oz vegan dark chocolate (70% cacao solids)**
  • 15 g / 0.5 oz vegan white or dark chocolate shavings (optional)

Instruction

  • Place maple syrup in a small pot on a low heat, measure out your cashew butter and have it ready.
  • Bring maple syrup to a gentle simmer (about 2 minutes). Allow it to darken in colour a little (1-2 minutes) and when it starts to bubble vigorously, take off the heat and whisk in cashew butter. Whisk until completely dissolved and smooth, you can return it to the stove (on a low heat) to help it melt.
  • Take off the heat, whisk in amaretto, then stir in almond flour until you get a homogenous mixture. Once the mixture is too thick to use a spoon, knead it with your hands for a few minutes to make sure everything is neatly incorporated.
  • Allow the mixture to cool down completely before rolling into balls between the palms of your hands. I made 18 truffles weighing 15 g / ½ oz each. Refrigerate the truffles while you melt the chocolate to firm them up.
  • Melt chocolate very slowly in a mixing bowl over a water bath (make sure that the water does not touch the bottom of the bowl!)
  • Using a fork, coat each truffle in the melted chocolate, transfer to a grease paper-lined tray / plate and allow the chocolate to set.
  • Once the chocolate coating is no longer warm but still unset / wet, you can sprinkle them with white chocolate shavings for decoration. Place in the fridge for the chocolate shells to harden.
  • Store in an airtight container, in the fridge. These truffles should keep for 3-4 days.