Last-Minute Valentine's Chocolate Truffles (GF) (Update)

Surprise your Valentine(s) with these easy homemade chocolate truffles made more affordable by switching out a few ingredients from our original Paleo Chocolate Truffles recipe. Substituting almonds ($6.36) for hazelnuts ($14.99), Trader Joe’s Cinnamon Sugar Almonds ($3.99) for macademia nuts ($12.99) and Guittard Cocoa ($8.99) for Valrhona ($14.99) brings down the cost without sacrificing flavor. These delicious chocolate morsels are guaranteed to bring a smile to any truffle lover.

My Paleo Marin Rating: 4.5 Persimmons*

Grocery List:

Whole Almonds

Cocoa powder, preferably Guittard Rouge Cocoa Powder

Coconut oil

Lyle's Golden Syrup or Agave Syrup

Almond Milk

Trader Joe’s Cinnamon Sugar Almonds, or Premium Milk & Dark Chocolate Covered Almonds ($5.99)

Slivered Almonds

Ghirardelli 100% dark chocolate bar

Ghiradelli 60% chocolate bar

Sweetened shedded coconut (optional)

Ingredients:

1 cup whole almonds, blanched (see instructions below)

1/2 cup cocoa powder

1 teaspoon vanilla extract

1/4 cup expeller-pressed coconut oil 

1/4 cup golden syrup or agave

1/4 cup almond milk

24 Trader Joe's Cinnamon Sugar Almonds

1 cup slivered almonds (chunky pieces - not flat), coarsely chopped (or 1 cup blanched almonds coarsely chopped)

1 bar Ghiradelli 100% dark chocolate

1 bar Ghiradelli 60% chocolate

1/2 cup sweetened shredded coconut for topping (optional)

Directions:

1. To blanch the almonds: Place the raw almonds in a metal or heat safe bowl. Pour boiling water over the almonds and let sit for 60 seconds - no longer. Strain the water off and put the almonds in cold water. When the almonds have cooled down, pinch off the outer shell and dry the nuts in a towel. Grind the cooled almonds in a food processor.

2.  In a medium bowl, add the ground almonds, vanilla extract, cocoa powder, coconut oil, golden syrup or agave, and almond milk. Stir until well combined. Place in the fridge for 20-30 minutes until firm.

3.  Scoop up the mixture with a mellon baller or small spoon and roll it into a ball with your hands (should make 24 balls). Insert one cinnamon sugar almond into the bottom of the ball and cover over with the mixture. Roll each ball in the chopped slivered almonds until it is coated with nuts. Place each one on a small cookie sheet covered with parchment paper.  Place in the fridge for about an hour to harden.

4.  Melt the chocolate bars in a small pan that has been placed over a larger pot with 2” of boiling water in it.  Dip each truffle into the melted chocolate to cover it, and place back on the parchment paper. Sprinkle the tops with sweetened shredded coconut (optional).

5.  Put the tray back in the fridge for 10-15 minutes to set up.  Carefully remove each truffle to a serving platter and enjoy!

Makes 24 truffles; extras can be stored in an airtight container in the fridge for up to a week.

#paleo #truffles #chocolate #desserts #glutenfree #dairyfree #valentines #valentinesday #valentinesgifts #lastminute #economical #easydessert 

Recipe adapted from www.teenfoodie.com.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.