- 24 whole almonds
- 3/4 cup maple butter
- 1 cup almond flour
- 1 Pinch of sea salt
- Cocoa powder, as needed
- Preheat oven to 180 °C (350 °F).
- Spread almonds on a baking sheet and toast in oven for 15 minutes. Leave to cool.
- In a bowl, combine maple butter, almond flour and salt. Roll into little balls. Insert a toasted almond in each truffle and roll in cocoa powder. Refrigerate.
- Remove from refrigerator 2 hours before serving.
Can be kept in the refrigerator for 2 weeks.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
Hundreds of Delicious Recipes
Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!