Chocolate Truffles: Lime, Almond and Sea Salt

Chocolate truffles are the definition of indulgence for me. Silky smooth, sweet and decadent, not gathering is complete with out them. (I only say that now, because these are INSANE and I can’t believe I have never made them before!) This Vegan recipe is inspired by Emerson Cooks, I’ve switched a few things and added some new flavours and I am pretty sure I nailed it. Let me know what you think!

  • 3/4 cup almond butter
  • 1/4 cup Maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1/4 cup almond meal
  • 6 – 8 drops doTERRA Lime essential oil
  • 150 dark melted chocolate, for dipping
  1. In a medium sized bowl, mix all ingredients together until well combined.
  2. Freeze for 20 – 30 minutes or until firm.
  3. Using a teaspoon as a guide, shape into small balls. Return to freezer for 10 – 15 minutes.
  4. Meanwhile melt the chocolate in a small bowl.
  5. Remove the balls from the freezer and using toothpick dip the balls into chocolate and rest in a container or plate lined with non-stick baking paper.
  6. Sprinkle with sea salt and fresh lime rind (optional)
  7. Store in fridge or freezer (simply bring to room temerature before serving if storing in the freezer)

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