Crispy Dark Chocolate & Almond Butter Truffles
Serves: 24
 
Ingredients
  • 3⁄4 cup puffed rice cereal
  • 1⁄2 cup natural almond butter
  • 1 teaspoon maple syrup
  • 4 ounces dark chocolate*
  • 1 teaspoon coconut oil
  • Garnish: sea salt flakes
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together rice cereal, almond butter, and maple syrup until well combined. Roll into 2-teaspoon balls, and place on a prepared baking sheet. Freeze until firm, approximately 10 minutes.
  3. In the top of a double boiler, combine chocolate and coconut oil. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat.
  4. Using 2 forks, dip crispy rice balls into melted chocolate to coat, gently tapping forks on edges of bowl to allow excess chocolate to drip off. Return to baking sheet. Drizzle remaining melted chocolate over truffles, if desired.
  5. Garnish with a sprinkle of sea salt flakes, if desired.
  6. Freeze truffles until chocolate sets, approximately 10 minutes.
  7. If desired, warm a small nonstick skillet over low heat. Carefully place one truffle at a time, flat side down, in skillet and melt edges until even and rounded, approximately 10 seconds. Place, firm side down, on parchment paper. Allow chocolate to set, approximately 10 minutes. Cover and refrigerate for up to 2 weeks.
Notes
*We used Hu Chocolate Gems.
Recipe by TeaTime Magazine at https://teatimemagazine.com/crispy-dark-chocolate-almond-butter-truffles/