The delicate sweetness of cherries & almonds combines nicely with the welcome crunch of cacao nibs. Dipped
in a rich chocolate coating makes these truffle a decadent chewy treat!
1 cup almond butter
1/3 cup brown rice syrup
1/3 cup pure maple syrup
1 1/4 cups brown rice cereal (I use Erewhon Crispy Brown Rice Gluten Free)
1 1/4 cup almond flour
1/2 cup dried cherries, chopped
1/4 cup cacao nibs
1/4 tsp pure almond extract
1 (10oz) package Gluten & dairy free chocolate chips (I use Enjoy Life)
1-2tsp coconut oil
In the work bowl of a food processor combine almond butter, brown rice syrup & maple syrup. Blend until smooth. Add rice cereal, pulse a few times. Add almond flour, pulse a few times until mixed. Add chopped dried cherries & cacao nibs & almond extract, pulse until well incorporated, stop periodically and mix in with a spatula. Pulse on high for a few seconds to finish it off.
Line a rimmed baking sheet with parchment or wax paper. Roll into small balls. Freeze until firm.
Melt chocolate chips & coconut oil in a double boiler on the stovetop over low heat, or melt in a microwave safe bowl in 30 second increments until melted. Dip in melted chocolate and chill until firm.
Makes about 55 truffles, depending on the size they’re made.
This recipe is gluten-free, dairy-free, soy-free, peanut-Free & vegan