Chocolate-Almond Truffles
  • 1cup vanilla soy milk
  • 16ounces semisweet chocolate, chopped
  • 6ounces unsweetened chocolate, chopped
  • 3-4tablespoons amarettoor to taste
  • 1/2teaspoon almond extractoptional
  • 1cup raw almonds
  • 1pinch salt
  1. Heat soy milk in a saucepan until hot but not boiling. Remove from heat and whisk in chocolates until smooth. Add amaretto and almond extract, if desired, and whisk. Place in refrigerator and cool for 2 hours or until firm.
  2. Preheat oven to 300°. Toast almonds for 10 minutes or until lightly browned and fragrant. Cool. Transfer almonds to a food processor and add a pinch of salt. Grind until fine.
  3. When chocolate is firm, scoop out portions and roll quickly between your palms, forming walnut-size balls. Roll each ball in crushed almonds, pressing into sides. Transfer to a parchment-lined baking sheet and keep cool until ready to serve.
Recipe Notes
Nutrition Facts
Chocolate-Almond Truffles
Amount Per Serving
Calories 119
% Daily Value*
Sodium 4mg 0%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 truffle): 119 cal, 64% fat cal, 9g fat, 2g sat fat, 0mg chol, 2g protein, 9g carb, 1g fiber, 4mg sodium