Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

chocolate almond butter truffles

Dark Chocolate Almond Butter Truffles are one of my favorite desserts for dinner parties and holiday get togethers, as they are vegan and gluten-free, paleo friendly (if you use a very dark chocolate), and they are super cute arranged in little cupcake tins on a colorful platter. You can also box them up in little gift boxes to give for gifts. Just make sure to refrigerate the truffles until it’s time to gift them.

Get creative with coatings for your truffles– I use toasted almonds and cocoa here, but you can try any of the following:

  • chopped toasted pistachios
  • dried lavender flowers (see image below)
  • dried rose petals (make sure they are the edible variety found with bulk teas)
  • shredded unsweetened coconut
  • chopped roasted peanuts
  • carob powder (the combination of cocoa truffles and carob coating is great!)

truffles with lavender budsYou’ll need to work quickly when forming the truffle balls, using your fingertips, until coated with cocoa/almonds. Do not try rolling truffles in the palm of your hand, or they will melt! Otherwise they are really simple to make.

Set aside some time for the truffle mixture to chill in the refrigerator before forming into balls, perhaps an hour or so. If you need to leave them longer than that and the mixture gets hard, no worries, just set out at room temperature for 30 minutes and they should be ready to roll.

Chocolate Almond Butter Truffles (vegan, gluten-free)
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 cup dark chocolate chips (fair trade recommended)
  • 6 tablespoons smooth, roasted almond butter
  • 4 tablespoons virgin coconut oil
  • 1½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • generous pinch unrefined sea salt or Himalayan salt
  • ½ cup blanched almonds, toasted and chopped finely
  • ¼ cup cocoa powder, sifted (fair trade recommended)
  • 24 mini baking cups
Instructions
  1. In a double boiler or saucepan with heavy bottom, gently melt chocolate being careful not to burn or introduce any water into the chocolate. Stir with wooden spoon, heat-proof spatula, or whisk until almost melted, then turn off heat and let sit until completely melted.
  2. In pot or separate bowl, add almond butter, coconut oil, vanilla and almond extracts, and salt. Mix until smooth and transfer to a glass or metal bowl. Cover with plastic wrap and refrigerate until cool and firm to the touch.
  3. Meanwhile, set out two bowls— one with almonds and one with cocoa.
  4. Using a melon baller or small rounded metal teaspoon, scoop out balls of the chocolate mixture. Working quickly (without rolling between warm hands), roll 2-3 chocolate balls at a time in either cocoa or almond mixture. You may want to coat half of the balls in each for variety. Once chocolate balls are coated, you can form into neater balls with clean, dry hands if needed.
  5. Place each truffle in a mini baking cup and place on a plate or platter, alternating almond-coated and cocoa-coated truffles around the platter.

Chocolate almond truffles recipe card
Print recipe card for your friends for the holidays!

Check out my upcoming Austin cooking classes here.

Happy holidays!

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

Yesterday, I was part of a “Friendsgiving” photo shoot for Austin Food Magazine with amazingly talented Austin caterer Suzanne Court. “Friendsgiving” is the term for getting together with all of your friends for a potluck Thanksgiving meal. In this case, many local chefs, restauranteurs, food bloggers, and wine folks gathered at our friends’ beautiful house in Rollingwood. It was one of most delicious meals I’ve ever had, and I met so many friendly people in the local food scene. The article will come out in Austin Food Magazine on Monday, November 23rd.

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate
 
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Author:
Recipe type: Vegetable Side Dish
Cuisine: Holiday
Serves: 8 servings
Ingredients
Toasted Pecans
  • ⅓ cup pecans, broken into pieces
  • ¾ teaspoon tamari
Roasted Brussels Sprouts
  • 2 pounds Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • a few grinds of black pepper
  • 4 cloves garlic, minced
  • 1½ tablespoon maple syrup
  • 1 tablespoon balsamic vinegar reduction
  • ⅓ cup pomegranate seeds, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Place pecans on sheet pan and toast in the oven for 6-8 minutes. When fully toasted, remove from the oven into a mixing bowl. Drizzle with tamari and let cool.
  2. Preheat oven to 400 degrees F.
  3. Trim brussels sprouts and cut in half (or in quarters if very large). Place in a large bowl and toss with olive oil, sea salt, and black pepper.
  4. Spread brussels sprouts out onto large sheet pan (or two smaller sheet pans) and roast in the oven for 12 minutes.
  5. While roasting the brussels sprouts, combine maple syrup and garlic. After 12 minutes, give the brussels sprouts a stir and add maple syrup and garlic mixture. Continue to roast until golden brown, about 15 minutes more.
  6. Remove brussels sprouts to a platter. Sprinkle with toasted pecans and pomegranate seeds. Drizzle with balsamic reduction.
Note:
  1. For this large platter mounded with brussels sprouts, I used 5 pounds of brussels sprouts.

This recipe is fairly simple, but does require knowing how to get the seeds out of a pomegranate. I use the method presented in this video (cut the pomegranate in half and tap one half at a time with a wooden spoon or hammer until all seeds pop out).

roasted brussels sprouts

Here are some of the dishes from our Friendsgiving feast:

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This salad from Suzanne Court Catering was so wild and fresh!

thanksgiving tableIMG_5547

Beautiful pork dish with roasted squash, toasted pecans, and arugula by Chef David Garrido of Dine Raddison Austin.

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I highly recommend putting a dinner like this together with your friends. Just set up a shared google spreadsheet so everyone can sign up for a dish, or just take your chances that you will have a varied meal! I made maple-roasted brussels sprouts for the event. Try them this holiday season, as they are simple to make and have the perfect colors for a festive side dish!

Roasted Brussels Sproutsphoto of maple roasted brussels sprouts

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