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Would you believe these decadent almond truffles dipped in dark chocolate are vegan-friendly, gluten-free, and dairy-free? Plus, there’s no baking required!
I love experimenting with plant-based recipes. I’ve made plenty of salads, soups, and snacks, but when I found myself craving chocolate the other day, I decided to try my hand at a diabetes-friendly vegan dessert.
These decadent no-bake almond truffles are a perfect bite of chocolatey goodness! When you just need a little something sweet, they’re sure to hit the spot.
Whether or not you’re following a vegan or gluten-free diet, these truffles are addicting! Whenever I bring them to parties or potlucks, they’re always one of the first things to go. Everyone loves them.
I also really appreciate that I don’t have to heat up my oven to make this recipe. You have to plan ahead a bit so the truffles and chocolate have enough time to set in the refrigerator, but the hands-on prep takes twenty minutes or less.
If you’re looking for a diabetes-friendly vegan dessert recipe, you absolutely have to try these chocolate-covered truffles. They’re such a wonderful sweet treat!
How to make almond truffles
These luscious bites come together in just a few simple steps. The hardest part is giving them enough time to chill before you bite into one!
Step 1: Place a cookie sheet lined with parchment paper in the refrigerator.
Step 2: Melt 1 tablespoon of coconut oil, then let it cool to the point that it’s still liquid but not hot.
Step 3: In a medium mixing bowl, whisk the almond flour to break up clumps. Add the melted coconut oil, agave or honey, vanilla, almond butter, a pinch of salt, and stevia drops. Mix well with a wooden spoon.
Step 4: Add the almond milk and stir until well combined. If the consistency is too thick, add up to another tablespoon of almond milk.
Step 5: Take a scant teaspoon of the mixture, roll it into a ball, and place it on the cold cookie sheet. Repeat with the remaining mixture to form 16 balls.
Step 6: Place the cookie sheet back in the refrigerator for about an hour.
Step 7: Place the chocolate and ½ a teaspoon of coconut oil in a small microwave-safe bowl. Microwave in 20-second increments, stirring between each one, until the chocolate is smooth and shiny.
Step 8: Add the almond extract and mix well.
Step 9: One at a time, roll a truffle ball in the chocolate until it’s completely coated. Use a thick toothpick to pull the ball out of the chocolate and let the excess drip off, then place it back on the parchment-lined cookie sheet. Repeat with the remaining truffle balls.
Step 10: Refrigerate for another hour or until the chocolate is set.
Once the truffles have had enough time to chill, they’re ready to enjoy!
Variations for your truffles
Want to have some fun with these bites? There are a few different ways you can get creative!
The first is to add your favorite toppings. I personally think chopped pecans, almonds, walnuts, or pistachios are a great addition. I highly recommend toasting them in a pan for a richer flavor.
Simply chop the nuts into fine pieces, then place them in a bowl. After you dip a truffle ball in the chocolate and let the excess drip off, press the top into the chopped nuts, then set the truffle back on the cookie sheet to set.
This method works with other toppings, too. Shredded coconut, crushed candy canes, or even a drizzle of peanut butter can all add a nice touch to your truffles.
Can’t get enough chocolate? Sprinkle some cocoa powder over the truffle before the chocolate coating sets.
Want to make this recipe low-carb? Use sugar-free syrup for the truffles, then dip them in sugar-free chocolate.
Storage
Extra truffles can be stored in an airtight container in the refrigerator. They can be enjoyed for up to a week… although I’d be surprised if they last that long!
These delicious little bites are best served chilled. You’ll love having a batch waiting for you in the refrigerator.
Other sweet vegan recipes
Looking for some plant-based ways to satisfy your sweet tooth? From breakfast to dessert to everything in between, there are plenty of vegan-friendly ways to cure your cravings.
Here are a few of my favorite recipes I know you’ll enjoy:
You can also find more recipe inspiration in my roundup of diabetes-friendly vegan recipes.
When you’ve tried these truffles, please don’t forget to let me know how you liked them, and rate the recipe in the comments below!
Almond Truffles (Vegan, Gluten-free)
Ingredients
FOR TRUFFLES
- 1 tablespoon coconut oil
- 1 cup almond flour
- 1 tablespoon raw agave nectar, (or honey)
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
- Sea salt
- 5 drops flavored liquid stevia sweetener drops, (any flavor)
- 1 tablespoon unsweetened vanilla almond milk
FOR CHOCOLATE COATING
- ¾ cup dark or semi-sweet chocolate chips, (vegan, if desired)
- ½ teaspoon coconut oil
- ⅛ teaspoon almond extract
Instructions
- Place a cookie sheet lined with parchment paper in the refrigerator.
- Melt 1 tablespoon of coconut oil, then let it cool to the point that it’s still liquid but not hot.1 tablespoon coconut oil
- In a medium mixing bowl, whisk the almond flour to break up clumps. Add the melted coconut oil, agave or honey, vanilla, almond butter, a pinch of salt, and stevia drops. Mix well with a wooden spoon.1 tablespoon coconut oil, 1 cup almond flour, 1 tablespoon raw agave nectar, 1 teaspoon vanilla extract, 2 tablespoons almond butter, Sea salt, 5 drops flavored liquid stevia sweetener drops
- Add the almond milk and stir until well combined. If the consistency is too thick, add up to another tablespoon of almond milk.1 tablespoon unsweetened vanilla almond milk
- Take a scant teaspoon of the mixture, roll it into a ball, and place it on the cold cookie sheet. Repeat with the remaining mixture to form 16 balls.
- Place the cookie sheet back in the refrigerator for about an hour.
- Place the chocolate and ½ a teaspoon of coconut oil in a small microwave-safe bowl. Microwave in 20 second increments, stirring between each one, until the chocolate is smooth and shiny.¾ cup dark or semi-sweet chocolate chips, ½ teaspoon coconut oil
- Add the almond extract and mix well.⅛ teaspoon almond extract
- One at a time, roll a truffle ball in the chocolate until it’s completely coated. Use a thick toothpick to pull the ball out of the chocolate and let the excess drip off, then place it back on the parchment-lined cookie sheet. Repeat with the remaining truffle balls.
- Refrigerate for another hour or until the chocolate is set.
