Chocolate Almond Truffles

By Lise-Anne Michel {Plum Planted}

Makes 10 truffles

Plant Based, Vegan, Paleo, Gluten-free, Refined Sugar-free, Dairy-free, Oil-free, Nut-free


1/4 c unsweetened medium coconut (large flake will not work as well for rolling)

1/4 c cocoa powder

1/4 c coconut cream

2 T maple syrup

1/4 t pure almond extract (or flavouring of choice)


1. Line a small bread board or baking sheet with parchment paper and set aside.

2. In a small frying pan over medium heat, toast coconut until lightly browned and aromatic (around five mins), stirring frequently.

3. Transfer the coconut to a small plate to cool.

4. In a small bowl, combine the cocoa powder, coconut cream*, maple syrup, and almond extract** with a spoon until well combined.

5. Using a small spoon, dollop approximately 1/2 - 1 T of the chocolate mixture onto the plate of toasted coconut.  Using your fingers, or another spoon, cover the chocolate with toasted coconut to make it easier to handle, then roll it into a ball, spooning on more coconut as needed.  

6. Place rolled truffle on the parchment lined tray you prepared earlier and repeat step 5 until all truffles are formed.  Makes approximately 10 small truffles.

7. Place parchment lined tray in the freezer for 45 mins to 1 hour, or until truffles are firm to the touch.

8. Store in an airtight container in the freezer.  Enjoy!

*Coconut cream is the solid layer found at the top of a can of full fat coconut milk.  Be sure to choose a good brand of full fat coconut milk that has solid cream at the top.  I like Thai Kitchen brand, because I find it's nice and thick even if I don't have time to let it sit in the fridge.

**Feel free to experiment with whatever flavour of extract you'd like.