Chipotle-Almond Truffles

Chipotle-Almond Truffles

Serves 12 (Makes 38 truffles)



These creamy truffles have a subtle, smoky bite from the chipotle powder. If you like a more fiery chocolate, add up to 1/2 tsp. more chipotle powder. You can also substitute regular chili powder for the chipotle.



1/2 cup almond milk

1 tsp. vanilla extract

1/2 tsp. chipotle chili powder

1 Tbs. honey

12 ounces bittersweet chocolate, shaved or very finely chopped

2 Tbs. coconut oil

1/4 cup unsweetened cocoa powder

1/4 cup finely ground toasted almonds



1. Combine almond milk, vanilla extract, chili powder, and honey in a small saucepan, and bring to a simmer. Place chocolate in a large bowl and pour hot milk mixture over. Stir with a rubber spatula until all the chocolate is melted and smooth. If some hard pieces remain, put the bowl of chocolate in a pot of very hot water, being careful not to get water into the chocolate mixture, and continue stirring until all of the chocolate melts. Stir in coconut oil, and stir until melted and smooth. Refrigerate for 1 to 2 hours, until firm but not hard.

2. Line a baking sheet with parchment paper. Using a melon baller, scoop out balls and roll between your palms until even and smooth. Scatter cocoa powder on one plate, and almonds on another. Roll half of the truffles in cocoa to coat; roll the remaining truffles in ground almonds.

3. To serve, arrange on a serving platter or individual plates and serve immediately, or store in an airtight container in the refrigerator.



PER SERVING: 183 CAL; 3 G PROT; 13 G TOTAL FAT (8 G SAT FAT); 19 G CARB; 0 MG CHOL; 9 MG SOD; 3 G FIBER; 14 G SUGARS



http://www.betternutrition.com/gluten-free-chocolate-desserts/features/featurearticles/1015