Anti Inflammatory Vegan Dark Chocolate Truffles with Toasted Almonds
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Learn more →Ingredients
18 servings
For the ganache
- 1 can (13.5 oz) full-fat coconut cream
- 8 oz vegan chocolate, finely chopped
- 2 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
For coating
- ¾ cup raw almonds, finely chopped
- 2 tbsp unsweetened cocoa powder (optional)
Instructions
- 1
Toast the almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool completely, then finely chop.
- 2
Place the finely chopped vegan chocolate in a heatproof bowl. In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer around the edges — do not boil. Pour the hot coconut cream over the chocolate and let it sit undisturbed for 2 minutes.
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