Chocolate Almond Coated Truffles

Chocolate Almond Coated Truffles

Rich chocolate truffles.
We created these for Blue Diamond and they are totally delicious. Vegan, refined sugar free and a perfect gift valentines gift or just make them to enjoy when ever you fancy a soft chocolate centered nutty treat.

INGREDIENTS

• 50ml Almond Breeze® Nutri+ Calcium
  
• 1 bag of Blue Diamond Roasted with Sea Salt Almonds
  
• 100g 70% vegan dark chocolate
  
• 30ml Coconut cream
• 1 tbsp. (15g) coconut oil
  
• 1 tsp. of vanilla extract
  
• 1.5 tbsp. grade A maple syrup
  
• Note: if using 85% vegan dark chocolate add 2 to 3 tbsp. of grade A maple syrup
  
• 
  
• Timings
  
• Prep time 40 minutes
  
• 20 minutes cooling before putting in fridge
  
• 2 hours for truffle mix to set
  
• Total time 3 hours
  

Grate the chocolate, on the finest side of the grater, and place in a bowl.
Meanwhile pour the Almond Breeze® into a saucepan and spoon in the coconut cream, coconut oil and vanilla extract. Gently warm over a low heat and stir until it has all blended together. Remove from the heat. Then slowly pour the Almond Breeze® and coconut cream mix over the grated chocolate and whisk to combine, until all the chocolate has melted*. Then add the maple syrup and mix together.
Set to one-side, leave to cool, then cover and place in the fridge to set. This should take 2 hours.
Before removing the chocolate truffle mix from the fridge, take 60g of Blue Diamond Roasted with Sea Salt Almonds and chop them into small pieces, tip these onto a small plate and spread them out. Put out a second plate.
Remove the truffle mix from the fridge; use a teaspoon and spoon out a teaspoon-sized amount. Put this in the palm of your hand and gently roll until it forms a smooth(ish) ball. Then carefully roll the ball in the chopped nuts. Once roughly covered, set to one side on the second plate.
Repeat this process until you have 9 nut-covered truffles.
They are best stored in the fridge in an airtight container – that’s if they last that long!
*Adding the warm milk to the grated chocolate will prevent the mixture from splitting.