Grate the chocolate, on the finest side of the grater, and place in a bowl.
Meanwhile pour the Almond Breeze® into a saucepan and spoon in the coconut cream, coconut oil and vanilla extract. Gently warm over a low heat and stir until it has all blended together. Remove from the heat. Then slowly pour the Almond Breeze® and coconut cream mix over the grated chocolate and whisk to combine, until all the chocolate has melted*. Then add the maple syrup and mix together.
Set to one-side, leave to cool, then cover and place in the fridge to set. This should take 2 hours.
Before removing the chocolate truffle mix from the fridge, take 60g of Blue Diamond Roasted with Sea Salt Almonds and chop them into small pieces, tip these onto a small plate and spread them out. Put out a second plate.
Remove the truffle mix from the fridge; use a teaspoon and spoon out a teaspoon-sized amount. Put this in the palm of your hand and gently roll until it forms a smooth(ish) ball. Then carefully roll the ball in the chopped nuts. Once roughly covered, set to one side on the second plate.
Repeat this process until you have 9 nut-covered truffles.
They are best stored in the fridge in an airtight container – that’s if they last that long!
*Adding the warm milk to the grated chocolate will prevent the mixture from splitting.
Courtesy of Clean Supper Club.