Vegan Truffles with Almond Filling
It’s not the holiday season without sweet treats and gifting! Getting into the holiday spirit is especially easy when you’re baking for a crowd. This versatile recipe is great to customize with whatever flavoring you desire and is so simple, you can make them in an afternoon! These vegan truffles are a great way to spend time with the family and fun for kids (a great way to keep them busy!). This recipe is also easily doubled to make for a cute little gift for friends and family.
Not only are these quick and easy to make requiring 6 ingredients, they’re also healthier than your average truffle with pure maple syrup for natural sweetness and almond flour for plenty of healthy fats and protein.
Adding citrus fruits to your baking during the winter is an easy way to give that fresh flavor to anything.
I opted for yuzu for my filling, but you can definitely pick any citrus you have on hand.
Shaping and dipping your truffles in chocolate is a great way to get the whole family involved, it can be a bit messy but what baking isn’t? It’s important that you don’t skip the step of freezing the almond mixture before dipping in chocolate or else the chocolate won’t set as easily!
Tip: Once you’ve dipped your truffle, decorate fast! The cold temperature of the truffle solidifies the chocolate very quickly.
Vegan Truffles with Almond Filling
Makes: about 12 truffles
Hands-on time: 30 minutes
Total time: 1 ½ hours
Ingredients
1 ½ cups ground almonds
1 ½ tbsp orange zest (This can be any citrus, I used yuzu)
1 ½ tbsp pure maple syrup
1 ½ tbsp rum (You can use any full-bodied liqueur)
70 g dairy-free dark chocolate (I used Callebaut)
1 tsp vegetable oil
Roasted, finely chopped almonds (for decoration)
Additional orange zest (for decoration)
Granulated sugar (for decoration)Shredded coconut (for decoration)
Directions
In a bowl, combine ground almonds and orange zest. Mix in maple syrup and liqueur.
Knead until mixture holds together. Cover and refrigerate until firm, about 30 minutes.
Line baking sheet with parchment paper. Shape almond mixture by tablespoonfuls into balls and place onto the prepared baking sheet. Freeze for 30 minutes.
Meanwhile, in a heatproof bowl set over a saucepan of hot (but not boiling) water, melt the chocolate with oil, stirring often. Remove the bowl from the saucepan; let cool slightly.
Using two forks, dip the almond balls one at a time into the chocolate, tapping the forks on the edge of the bowl to remove excess.
Transfer to the baking sheet and sprinkle each truffle with your choice of chopped almonds, zest, sugar or coconut shreds for decoration. You may also drizzle additional chocolate on top instead. Refrigerate until chocolate is set, about 15-20 minutes.
