Crispy Almond Butter Truffles Recipes

CRISPY ALMOND BUTTER TRUFFLES

Steps:

• In a small bowl, combine the almond butter, honey, cinnamon and vanilla. Stir in cereal and coconut., With wet hands, shape mixture into 1-in. balls. Roll in sunflower kernels. Place on a waxed paper-lined baking sheet. Refrigerate for at least 2 hours or until firm. Store in the refrigerator.

CRISPY CHOCOLATE TRUFFLES

Steps:

• Add the heavy cream to a small saucepan. Use a paring knife to split the vanilla bean lengthwise. Scrape the vanilla beans seeds from the pod and add to the cream along with the empty pod. Heat over low until just starting to simmer.
• Meanwhile, use a serrated knife to finely chop the chocolate and put in a heatproof bowl.
• Remove the vanilla pod, squeezing it to release any cream. Discard or reserve for another use.
• Pour 1/3 cup of the hot vanilla cream over the chocolate (measure, as some cream will have evaporated) and use a rubber spatula to stir in small, circular motions until combined. Add the butter and continue to make circular motions until the mixture is completely melted and combined with no bits or streaks of butter. Stir in 1 cup of the puffed cereal, the hazelnuts and orange zest. Cover the bowl with plastic wrap and refrigerate the ganache for 1 hour to firm up.
• Put the remaining 1 cup cereal in a resealable plastic bag and crush with a rolling pin or the back of a pot. Transfer to a shallow bowl.
• Line a sheet pan with parchment. Use a tablespoon to scoop the ganache and roll it into a ball with both hands. Dip the ball in the crushed cereal to coat. Transfer the truffle to the prepared pan. Repeat with the remaining ganache and cereal. Put the truffles in mini muffin liners, if you like.
• Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 4 days.

DATE-ALMOND BUTTER TRUFFLES

Steps:

• Chop the dates into chunks (scissors make this an easier job!) and put in the bowl of a food processor. Sprinkle the salt over the dates and process until they're a smooth paste with just a few chunks here and there. (If you're having trouble getting them to puree, add a teaspoon or 2 of water.)
• Line a baking sheet or plate with parchment paper or plastic wrap. Rub a little coconut oil on the palms of your hands (this will keep the dates from sticking to you as you roll them). Use a spoon to measure out a little less than a tablespoon of the dates and roll lightly into a ball. Put on the lined baking sheet or plate and repeat with the rest of the mixture, making about 15 truffles. Freeze until firm, about 20 minutes.
• In a small microwave-safe bowl (this can also be done in a small saucepan on the stovetop), combine the almond butter, coconut oil and vanilla. Microwave (or heat) until soft, about 20 seconds, and stir until smooth.
• Remove the truffles from the freezer and drizzle with or dip in the almond butter mixture, then sprinkle with the coconut. Return to the freezer to solidify the topping, 10 to 20 minutes. Eat and enjoy!

ALMOND BUTTER CRISPS

Steps:

• Halve 1 cup almonds and reserve.
• In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
• Preheat oven to 350°F.
• Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
• Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
• Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

ALMOND BUTTER CRISP

Steps:

• Sift dry ingredients into a bowl.
• Cut in butter.
• Press dough together.
• Shape into small balls and roll in almonds.
• Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
• Bake at 300° for 30 minutes until edges are slightly browned.
• Cool slightly and remove to wire rack.