White Chocolate Almond Truffles (vegan, naturally sweetened)
If you’ve not fallen in love with real white chocolate, you’re missing out!
White chocolate comes from rich, velvety cacao butter (or cocoa butter). It’s creamy and radiates that classic chocolate aroma that we are all familiar with.
Wildly Organic’s Cacao Butter is simply the best! This Fair Trade-certified cacao butter is as unrefined as you can get and makes the most perfect treats. For best results, cacao butter should be melted in a double boiler and removed from heat promptly. See the recipe notes below for an easy, DIY double boiler.
Real Food White Chocolate Almond Truffles
These truffles are a perfect for so many occasions — a pick-me-up on a slow afternoon or a romantic treat for a special someone.
In short, these truffles can be made and enjoyed any day, any time, anywhere.
These Real Food White Chocolate Almond Truffles have a double dose of almond flavor. The filling is made with Wildly Organic’s Soaked and Dehydrated Almond Butter and Almond Flour, making this a protein-packed treat. Because of this, the protein and fat from the almond ingredients balance the sugar content beautifully.
Speaking of sugar, these truffles are actually lightly sweetened with mineral-rich maple syrup!
Have You Ever Made White Chocolate?
It’s incredibly simple but does involve a bit of prep time.
The most important thing to remember when making chocolate? You need milk solids to create that rich and smooth texture. Wildly Organic’s Coconut Milk Powder works so wonderfully in this recipe because it allows you to create that creamy consistency.
When melting the cacao butter with the coconut milk powder, you may find that the white chocolate is a little on the thin side. It’s important to chill it first — before coating the truffles with it. The white chocolate will become thicker and whiter as it cools.
Top the truffles with some toasted, slivered almonds as soon as the truffles are coated with the chocolate. Toasting the almonds brings out more flavor and makes these Real Food White Chocolate Almond Truffles absolutely delightful.
This is definitely a Real Food chocolate candy recipe to drool over!
Have you ever made truffles? What are your favorite truffle flavors?
- 3ounces Wildly Organic Cacao Butter
- 6tablespoons Wildly Organic Coconut Milk Powder
- 1/4cup maple syrup
- 1cup Wildly Organic Almond Butter
- 1cup Wildly Organic Almond Flour
- 1/4cup Wildly Organic Refined Coconut Oil
- 1/4cup maple syrup
- 1/4teaspoon Wildly Organic Himalayan Pink Salt
- 1/4cup slivered almonds, toastedoptional
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In a double boiler, melt cocoa butter and coconut milk powder. Add maple syrup and gently whisk to reach smooth consistency. (See notes on DIY double boiler.)
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Set aside to chill and slightly thicken. You may need to pop it in the refrigerator for 30 minutes to speed this up and as it chills it will become more opaque, thick and resemble white chocolate.
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In a medium bowl, combine all ingredients for the truffle filling with a mixer on medium for 1 minute.
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Place the bowl in the refrigerator for 30 minutes or freezer for 15 minutes to chill.
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Using a small scoop, roll out balls of the truffle filling in your hands (work quickly as it will start to melt from the heat of your hands).
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Place on baking sheet lined with parchment paper and place back in the refrigerator for 30 minutes or freezer for 15 minutes to chill again.
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Dip these truffle balls between two forks (allowing excess chocolate to run off) in white chocolate and place back on parchment paper.
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Sprinkle toasted slivered almonds on top, if using. Work with one or two truffles at a time as the chocolate will set quickly making it hard for the almonds to stick. Do the same for remaining truffles.
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Refrigerate until firm, about an hour. Store leftover truffles covered in the refrigerator for up to one week.
DIY Double Boiler -- A double boiler can easily be recreated at home with a small saucepan and bowl. The bowl has to be slightly larger than the pot. Fill a small saucepan 1/4 full with water and bring to a boil. Reduce heat to a simmer and place the bowl into the pot, making sure that the bottom of the bowl is not touching the water. The cocoa butter is gently melted by the steam created by the water. Use caution when handling the bowl as it will be hot.
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