- 1 cup dark chocolate chips (fair trade recommended)
- 6 tablespoons smooth, roasted almond butter
- 4 tablespoons virgin coconut oil
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- generous pinch unrefined sea salt or Himalayan salt
- 1/2 cup blanched almonds, toasted and chopped finely
- 1/4 cup cocoa powder, sifted (fair trade recommended)
- 24 mini baking cups
- 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.
- 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.
- Meanwhile, set out two bowls— one with almonds and one with cocoa.
- 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.
- 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.