These chocolate almond fudge truffles combine the rich flavors of dark chocolate, almond butter and toasted almonds in a bite-sized treat that’s both deliciously creamy and easy to make.
One of the best parts of the holiday season is all the lovely sweets and treats that we make, share and enjoy in the spirit of celebration. And while I do love a good baking session this time of year, sometimes I just want a little something sweet to whip up that doesn’t require turning on the oven or a lot of hands-on time. That’s when these chocolate almond fudge truffles come in handy.
These chocolate almond fudge truffles have a lot going for them any time of year but even more so during the holiday season. Easy yet elegant, they require little effort and last for weeks in the fridge, which makes them pretty ideal this time of year. You can pack them in little gift boxes as a homemade gift, set them out after a holiday dinner for a sweet bite with coffee or just keep a batch around for afternoon nibbling.
Traditionally truffles are made from a chocolate ganache, which is a mixture of melted chocolate and cream that’s chilled, then scooped and rolled into balls. While traditional fudge is anything but easy, requiring a candy thermometer and a lot of elbow grease to achieve the right consistency. This recipe however combines the ease of truffles with the consistency of fudge for a sweet treat that has a bit of chew along with the melt-in-your-mouth appeal of a chocolate truffle.
How to make fudge truffles:
A handful of pantry ingredients are all you need. The fudge truffles starts by melting together chocolate and coconut milk until smooth, to which almond butter is added before being chilled until firm enough to roll. Once firm the mixture is formed into balls and rolled in a coating of crushed toasted almonds.
Because there is no butter and no cream added these truffles are both vegan and paleo friendly. It’s the almond butter that gives the truffles their fudgy texture.
Deliciously dense and chocolatey, try these fudge truffles anytime you need an easy chocolate treat.
Serves 24
Sylvie Shirazi
Yields 24
20 minPrep Time
5 minCook Time
3 hr, 25 Total Time
Save RecipeIngredients
- ½ cup/120ml coconut milk
- 10 oz/ 283g semi-sweet chocolate chips (or bars chopped into small pieces)
- ¼ cup/64g almond butter
- 3.3oz/90g sliced almonds
Instructions
- Bring coconut milk to a simmer in a medium saucepan. Turn off heat. Pour chocolate into coconut milk and let sit for 2 minutes undisturbed to melt. Using a spatula gently stir chocolate and coconut milk mixture until all the chocolate is melted and mixture is smooth.
- Add almond butter and stir in gently until well combined. Pour mixture into a shallow parchment-lined container and chill in refrigerator until firm (about 3-4 hours).
- Meanwhile, pre-heat oven to 350 F. Place sliced almonds evenly on a parchment-lined baking sheet and toast in oven until lightly golden (about 3 minutes). Let cool completely and coarsely chop. Place toasted and chopped almonds on a large shallow plate.
- Lift parchment out of container and using a knife cut truffles into 24 squares. Using your hands quickly roll the squares into balls and then roll the balls in the chopped toasted almonds.
- Serve truffles either chilled or at room temperature. Store truffles in the refrigerator in an air-tight container for up to two weeks.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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