Chocolate Almond Butter Coconut Bombs
These heavenly vegan truffles are stuffed with a mixture of maple sweetened almond butter and flaky coconut and enrobed in a layer of rich dark chocolate. Perfect for special occasions, gifts, or just treating yourself!
Nutrition Facts
Ingredients
Instructions
Mix the almond butter, coconut, cocoa, maple syrup, and salt together in a small bowl. Add a bit more almond butter if the mixture seems too dry, a bit more cocoa if it seems too runny.
Melt the chocolate on the stove top or by placing it into a bowl and microwaving in 30 second increments, stirring between each increment.
Stir the coconut oil into the chocolate. Keep stirring until it melts and completely blends with the chocolate.
Roll the almond butter mixture into into 3/4-inch balls.
Line a large cutting board or baking sheet with a sheet of parchment paper.
Use a fork or toothpick to dip the balls into the melted chocolate mixture. Roll each one gently to coat, then transfer it to the parchment lined board.
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Continue Reading at Connoisseurusveg →Chef's Notes
I only used ⅛ teaspoon of salt, because my almond butter was salted. You may want to use closer to ¼ teaspoon (or more, if you like) if yours is unsalted. Taste-test the filling and adjust the amount as needed.
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Reviews from the Original Source
Made these for a dinner party last night and they were a huge hit! I did have some trouble enrobing them with chocolate, so I put them in the freezer briefly, and let the chocolate cool a little. Then I used food safe gloves instead of a skewer. And just before the chocolate hardened I sprinkled with coarse sea salt. They weren't perfect spheres, but no matter.
The only problem was that I didn't get 24 out of the recipe (only 18), so a couple of folks missed out. Of the folks who raved, one said they taste just like Baci chocolates from Italy, and she's from Italy!!
Hubby pointed out that I forgot to to drop the "bam, and they're vegan" comment! Ha!
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