Chocolate Almond Popsicle Truffles
Chocolate Almond Popsicle Truffles
Prep
15min
Total
15min
Servings
12
Ingredients
8
Level
Easy
Prep
15min
Total
15min
Servings
12
Ingredients
8
Level
Easy
Recipe by:Lisa Viger
Chocolate Almond Popsicle Truffles
Prep:15minTotal:15minServes:12
Ingredients
Directions
  1. In a food processor fitted with an “S” blade, process the almonds until coarsely and uniformly ground.
  2. Add the raisins, cocoa powder, almond extract, and salt and continue to process until the mixture begins to clump together.
  3. Divide into about a dozen pieces and roll into balls.
  4. Insert stick in top and put in the refrigerator to chill for about an hour. This helps it firm up just a bit.
  5. Melt the coconut oil, heating just enough to melt and not too hot.
  6. Stir together the melted oil with the sugar and cocoa powder.
  7. Drizzle the chocolate mix over the top of each truffle pop and add a bit of chopped nuts or seeds to the chocolate before it hardens.
  8. As a final step, I found it was really convenient and much less messy to put each truffle pop in a mini cupcake paper; then these are virtually mess free.
Ingredients
Directions
  1. In a food processor fitted with an “S” blade, process the almonds until coarsely and uniformly ground.
  2. Add the raisins, cocoa powder, almond extract, and salt and continue to process until the mixture begins to clump together.
  3. Divide into about a dozen pieces and roll into balls.
  4. Insert stick in top and put in the refrigerator to chill for about an hour. This helps it firm up just a bit.
  5. Melt the coconut oil, heating just enough to melt and not too hot.
  6. Stir together the melted oil with the sugar and cocoa powder.
  7. Drizzle the chocolate mix over the top of each truffle pop and add a bit of chopped nuts or seeds to the chocolate before it hardens.
  8. As a final step, I found it was really convenient and much less messy to put each truffle pop in a mini cupcake paper; then these are virtually mess free.
Directions
  1. In a food processor fitted with an “S” blade, process the almonds until coarsely and uniformly ground.
  2. Add the raisins, cocoa powder, almond extract, and salt and continue to process until the mixture begins to clump together.
  3. Divide into about a dozen pieces and roll into balls.
  4. Insert stick in top and put in the refrigerator to chill for about an hour. This helps it firm up just a bit.
  5. Melt the coconut oil, heating just enough to melt and not too hot.
  6. Stir together the melted oil with the sugar and cocoa powder.
  7. Drizzle the chocolate mix over the top of each truffle pop and add a bit of chopped nuts or seeds to the chocolate before it hardens.
  8. As a final step, I found it was really convenient and much less messy to put each truffle pop in a mini cupcake paper; then these are virtually mess free.
Notes

Chocolate Almond Popsicle Truffles

Lisa Viger

Chef: 

Vegan artist, photographer, and gardener who publishes daily raw menus on $10 a day or less, Rawon10.com