• 24 whole almonds
  • 190mL maple butter
  • 1 pinch of sea salt
  • 250mL almond flour
  • cocoa powder (optional)


  • Prepare oven and preheat it to 180°C.
  • Have the almonds in the baking sheet, spread it out, and have it toasted in the oven for 15 minutes. Let it cool after.
  • Start combining the maple butter, salt, and almond flour in a bowl. Get a toasted almond and have it inserted onto each truffle. Roll the truffle in cocoa powder and refrigerate it.
  • Bring the truffles out of the refrigerator and let them sit in a room for two hours.
  • This recipe makes 24 servings.

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