- 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. Allow to cool.
- In a bowl, combine maple butter, almond flour and salt. Roll into little balls. Insert a toasted almond into each truffle and roll in cocoa powder. Refrigerate.
- Remove from refrigerator 2 hours before serving.
Keeps for 2 weeks in the fridge.
The Quebec Maple Syrup Producers are 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.
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