almond butter truffles

Processed with VSCOcam with f3 presetI made you chocolates for Valentine’s Day. Actually, I made chocolates and it just happens to be Valentine’s Day tomorrow.

I would have made them either way, and you should too :)

Processed with VSCOcam with f3 presetMany years ago, I found out that I have a peanut allergy. At first, I was glad because at the time I was so over PB&J sandwiches and finally had a legitimate excuse to not eat them.

Processed with VSCOcam with f3 presetIt’s amazing though how once you can’t have something you crave that thing, and it wasn’t too long before I got a major craving for peanut butter cups. So random, because I never really ate them before!

Processed with VSCOcam with f3 presetThis is the first time in a long time that I’ve eaten something resembling a peanut butter cup. I first wanted to make these after seeing them on Sprouted Kitchen (last year!), and then just recently I came across the same recipe again on The Live-In Kitchen. I knew then that I absolutely had to try them.

Processed with VSCOcam with f3 presetFor a little twist, I made them round and dangerously bite-sized. So good and addicting! A simple process that yields beautiful results.

Processed with VSCOcam with f3 presetRecipe adapted from Sprouted Kitchen and The Live-In Kitchen

6 ounces bittersweet or dark chocolate chips (I used Ghirardelli 60% Cacao)
1/2 cup (128 grams) creamy almond butter
2 tablespoons (42 grams) honey
1 tablespoon (8 grams) powdered sugar
1 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Flaky sea salt, for sprinkling

In a small bowl, mix the almond butter, honey, powdered sugar, cornstarch, vanilla extract, and sea salt until completely combined.

Spoon level teaspoons onto a parchment lined plate. Chill in the freezer for 10 minutes until semi-firm, then roll into round balls.

Place the balls back on the plate and return to the freezer for about ½ hour, or until fairly firm.

Fill a medium saucepan with about one inch of water and bring to a simmer. Set a heatproof bowl over the sauce pan, and place ⅔ of the chocolate in the bowl. Allow it to mostly melt undisturbed, then stir until smooth and completely melted. Remove the bowl from the heat, then add the rest of the chocolate, stirring constantly until melted.

Remove the almond butter balls from the freezer and poke one with a toothpick. Dip in the chocolate to coat, allowing any excess to drip off. Set onto a parchment-lined baking sheet. Fill in the tiny toothpick hole with chocolate (a separate toothpick works well for this job), then sprinkle the top with a bit of flaky sea salt. Repeat with the remaining balls.

Chill the finished candies in the refrigerator until set. Once set, they can be stored at room temperature or in the refrigerator.

Makes about 26 bites.

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