These delicious, addictive truffles are made with a raw almond butter base, sweetened by dates and maple, with crunchy buckwheat groat center. As you take the first bite, it's likely that they will remind you of rice crispy treats, only better. To make them even more amazing, they are bathed in a crave-worthy dark chocolate coating. Just try and stop at only one.
Almond Maple Crunch Truffles [Vegan, Raw]
- 1 cup raw almond butter
- 1 cup soft Medjool dates, pitted
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon maple extract
- 1/2 teaspoon sea salt
- 1 1/2 cups sprouted dehydrated buckwheat groats
- 1 1/2 cups chopped raw dark chocolate
- In a food processor, combine the almond butter, dates, maple syrup, vanilla, maple extract, and sea salt, and blend until smooth. Add the buckwheat groats and pulse until chopped and it is all combined and holds together when squeezed (if it doesn't add a little more almond butter). Shape into 20 small truffles (you will need to squeeze the mixture as it may be a little crumbly), and place on a foil-lined tray, then place in the freezer to chill, about an hour.
- When truffles are ready, melt the chocolate in a bowl. Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray. Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes. Store in the refrigerator.