Chocolate Almond Butter Truffles
This Chocolate Almond Butter Truffles recipe is made with simple wholesome ingredients. They are easy to make chocolatey treats with a crispy, creamy center. A sweet holiday treat – that is a healthier for you.
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You can’t go wrong with these absolutely delicious Almond Butter Chocolate Truffles. Other popular no-bake treats are these Crunchy Peanut Butter Bars and this Salted Tahini Fudge. Check out all of our healthier Dessert Recipes for inspiration. Perfect for the holiday season!
IN THIS POST: Everything you need to make Almond Butter Dessert Truffles
Ingredients
- almond butter
- maple syrup
- almond flour
- rice cereal
- dark chocolate chips
- coconut oil
- sea salt
Instructions for this recipe
First, line a baking sheet with parchment paper and set aside.
Next, in a medium mixing bowl add the almond butter, maple syrup, sea salt, and ground almonds.
Stir well.
Then add the rice cereal to the nut butter almond mixture and stir again until everything is incorporated.
Next, roll the dough into heaping tablespoon-sized balls and place them onto the prepared baking sheet.
Then pop them into the freezer to set.
Meanwhile, melt together the dark chocolate chips and coconut oil.
Once the chocolate mixture is all silky and smooth, take out the balls from the freezer and one by one, roll them into the melted chocolate to coat. Using 2 forks is a great way to do this evenly.
Place them back onto the same baking sheet. Dip the fork back into the melted chocolate and drizzle each one to get the layered effect. Add a few sprinkles of sea salt on top.
Off they go back into the freezer for about 30 minutes. Done! So easy.
FAQs, Tips, and Substitutions
- Are these truffles dairy-free? Yes, they are. Be sure to check the label of the chocolate chips to make sure they don’t contain any milk products.
- Use two forks to roll the chilled almond butter balls in the melted chocolate as the excess will drip back into the pan.
- Melt the chocolate chips and coconut oil in the microwave if you use one. Place in a microwave-safe bowl and heat at 1-minute intervals until melted, stirring each time.
- Substitute peanut butter instead of almond butter if you prefer.
More no-bake treat recipes
- Peanut Butter Fudge
- Chocolate Pecan Squares
- No Bake Brownie Bites
- Hemp Seed Energy Balls
- Peanut Butter Rice Crispy Treats
- Maple Pecan Balls
**This recipe was originally posted on February 21, 2014, and updated on June 15, 2019, and updated again on November 24, 2022, with recipe notes, writing, and new photos.**
If you’ve tried our Almond Butter Dessert Truffles, please rate the recipe and let us know how it turned out by leaving a comment below. We’re always interested in feedback!
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Almond Butter Truffles – Vegan + Gluten Free Recipe
Ingredients
- 1 cup almond butter
- ¼ cup maple syrup
- ¼ cup almond flour
- ¼ tsp sea salt
- ⅓ cup rice cereal
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Line a baking sheet with parchment and set aside.
- In a medium mixing bowl add the almond butter, maple syrup, sea salt, and almond flour and stir well. Fold in the rice cereal.
- Form the mixture into heaping tablespoon-sized balls and place them on the prepared baking sheet. Pop the sheet into the freezer to set.
- Meanwhile, over medium-low heat, melt the dark chocolate chips and coconut oil together until smooth.
- Remove the balls from the freezer and one by one roll them in the melted chocolate and place them back on the baking sheet. Use 2 forks to do this and let the excess chocolate drop back into the pot.
- After the balls have been coated dip the fork into the chocolate and drizzle each ball for a layered look. Sprinkle each truffle with a touch of sea salt if desired.
- Place them back in the freezer for 30 minutes to set.
- Keep these stored in an airtight container in either the fridge or freezer for up to a week.
Video
Notes
- Are these truffles dairy-free? Yes, they are. Be sure to check the label of the chocolate chips to make sure they don’t contain any milk products.
- Use two forks to roll the chilled almond butter balls in the melted chocolate as the excess will drip back into the pan.
- Melt the chocolate chips and coconut oil in the microwave if you use one. Place in a microwave-safe bowl and heat at 1-minute intervals until melted, stirring each time.
- Substitute peanut butter instead of almond butter if you prefer.
