Gluten and Dairy-Free Coconut Almond Butter Truffles

These healthy chocolate coated truffles are great for special occasions or whenever you need to treat.



½ cup almond butter
2tbsp coconut oil
¾ cup almond flour
1.5tsp cinnamon
2tsp vanilla extract
Pinch of sea salt

Chocolate Shell

2tbsp cacao powder
2tbsp melted coconut oil
2tsp vanilla extract
1tsp cinnamon


  1. Make the truffles by mixing together the almond flour, coconut oil, almond butter, cinnamon, vanilla and sea salt. Transfer the mix to a blender and pulse until it is smooth and creamy.
  2. Pour mixture into a freezer-proof dish and freeze until firm, for approximately 15-20 minutes.
  3. Remove from freezer, and with a spoon scoop out enough filling to form truffle-sized balls, about 2cm in size.
  4. Line a baking sheet or freezer-proof container and return the truffles to the freezer until completely set, for another 15-20 minutes.
  5. Meanwhile, make the chocolate shell by mixing together the cacao powder, vanilla, coconut oil and cinnamon. Whisk thoroughly to achieve a smooth consistency, making sure the cacao powder is dissolved into the coconut oil.
  6. Take out the frozen truffles and dip in the chocolate sauce, making sure they are entirely covered. Remove them with a spoon and place back on the baking sheet. Place back in the freezer for another five minutes until fully set.
  7. Remove from freezer twenty minutes before serving.

Makes 10 truffles