ALMOND TRUFFLE RECIPE RECIPES

Steps:

• Bring cream to a boil over medium heat in a small saucepan. Remove from heat, and add chocolate. Let stand 5 minutes. Stir until mixture is smooth. Stir in liqueur. Transfer to a bowl, cover, and refrigerate 2 hours or until mixture is chilled.
• Meanwhile, preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake, stirring occasionally, 6 to 8 minutes or until lightly toasted and fragrant. Transfer to a plate; cool. Finely chop, and set aside.
• Drop chilled chocolate mixture by rounded teaspoonfuls onto a wax paper-lined tray. Refrigerate 30 minutes. Remove from refrigerator and, working quickly, use your hands to shape chocolate into balls. Return to tray, and refrigerate 30 minutes.
• Roll each ball in reserved almonds to coat. Place truffles on tray, and refrigerate at least 30 minutes or up to 3 days. Serve at room temperature.

Steps:

• Place almonds in the bowl of a food processor and grind into a fine flour. Add dates and blend until incorporated.
• Place coconut oil in a large microwave-safe bowl and melt in the microwave, about 10 seconds. Add almond and date mixture, 1 cup cocoa powder, water, agave nectar, chia seeds, and flax seeds and mix with a wooden spoon or spatula to form a stiff dough.
• Place 2 tablespoons cocoa powder and salt in shallow bowls. Line a baking sheet with parchment paper.
• Roll tablespoon-sized balls of dough with your hands. Coat with cocoa powder and then dip lightly in salt before placing on baking sheet. Chill or freeze until firm before storing.