Maple-Almond Truffles


Yields 24 truffles


 24 whole almonds
190 ml (3/4 cup) pur maple spread ( pure maple butter)
250 ml (1 cup) almond flour
Pinch of sea salt
Cocoa powder, as needed


Preheat the oven to 180 °C (350 °F). Spread the almonds on a baking sheet and toast in the oven for 15 minutes. Let cool. In a bowl, combine the maple butter, almond flour and salt. Roll into little balls. Insert a toasted almond in each truffle and roll in cocoa powder. Refrigerate.


Remove from the refrigerator 2 hours before serving.

Can be kept in the refrigerator for 2 weeks.

Remove from the refrigerator 2 hours before guests arrive, to allow your truffles to soften slightly and exude all their delicate flavours.

Source: Fédération des producteurs acéricoles du Québec