These easy Almond Butter Chocolate Truffles feature a melt-in-your-mouth center with creamy almond butter, sliced almonds, coconut, and chocolate chips. They’re gluten-free, paleo-friendly, and perfect for the holidays!
In a large bowl, add almond butter, shredded coconut, sliced almond, ½ cup chocolate chips and butter together. Mix well until combined.
The dough will be a bit runny. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes.
Using a cookie scoop, or your hands, form into small balls.
Place on a baking sheet lined with parchment paper and place in the freezer for 20 minutes.
In a microwave-safe bowl, melt ¾ cup chocolate chips for 30 secs. Remove from the microwave and stir well. Repeat the process, stopping to stir every 15-seconds until the mixture is totally melted.
Dip the truffles in the melted chocolate, and then sprinkle some chopped almond on top.
Return them to the freezer to harden. Store the truffles in the refrigerator. Enjoy!
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Notes
When melting the chocolate, make sure there's no liquid in the bowl, as it'll cause the chocolate to seize.
If you don't have chocolate chips, you can also melt chocolate baking bars.
If the almond butters has separated, make sure to mix it well before using.
Add more depth of flavor by toasting the almonds.
To store: Keep the chocolate truffles covered in the fridge for up to 5 days.
To freeze: You can freeze the truffles for up to 3 months in a freezer-safe bag or container.