Roasted Almond Chocolate Truffles (Paleo, Vegan

• Vegan
• Gluten free

• Produce

  • 10 1 cup soft medjool dates, soft pitted

• Baking & Spices

  • 70 6 oz. (about 3/4 cup quality dairy and soy-free dark chocolate, quality
  • 1 tsp Almond extract, pure
  • 3 tbsp Cocoa powder

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, roasted
  • 1 Coconut, unsweetened

Found on flavourandsavour.com

Description

Ingredients

• 1 cup almonds, roasted
• 1 cup soft Medjool dates, pitted (about 10-12)
• 3-4 tablespoons cocoa powder
• 1 teaspoon coconut oil, melted
• 1 teaspoon pure almond extract
• 6 oz. (about ¾ cup) quality dairy and soy-free dark chocolate (70%)
• Shredded unsweetened coconut, 1 oz. white chocolate, toasted ground almonds to decorate

Directions

• Heat oven to 350°F.
• Spread almonds on a baking sheet and roast for 5 - 7 minutes until fragrant and lightly browned.
• Remove from oven.
• Use a food processor to finely chop almonds. Remove 1 tablespoon and set aside for garnish.
• Add dates, cocoa powder, coconut oil and almond extract to food processor and process until very finely ground..
• Roll into small balls in the palm of your hand. Chill.
• Meanwhile, melt 5 of the 6 ounces of chocolate over (not in) boiling water. Once melted, remove from heat and add the remaining ounce of chocolate. Stir until melted. This will prevent chocolate from blooming or developing white marks.
• Coat the truffles by dipping in the melted chocolate. Use two forks to roll the balls in the chocolate, allow the excess chocolate to drip off, and then place on a parchment paper lined baking sheet.
• Sprinkle some with shredded coconut, some with the remaining tablespoon of roasted almonds and drizzle others with melted white chocolate once the dark chocolate has set completely.
• Keep refrigerated.