These heavenly vegan truffles are stuffed with a mixture of maple sweetened almond butter and flaky coconut and enrobed in a layer of rich dark chocolate. Perfect for special occasions, gifts, or just treating yourself!
Mix the almond butter, coconut, cocoa, maple syrup, and salt together in a small bowl. Add a bit more almond butter if the mixture seems too dry, a bit more cocoa if it seems too runny.
Melt the chocolate on the stove top or by placing it into a bowl and microwaving in 30 second increments, stirring between each increment.
Stir the coconut oil into the chocolate. Keep stirring until it melts and completely blends with the chocolate.
Roll the almond butter mixture into into ¾-inch balls.
Line a large cutting board or baking sheet with a sheet of parchment paper.
Use a fork or toothpick to dip the balls into the melted chocolate mixture. Roll each one gently to coat, then transfer it to the parchment lined board.
Allow the dusted truffles to sit for at least 1 hour to set.
Dust the truffles with cocoa powder.
I only used ⅛ teaspoon of salt, because my almond butter was salted. You may want to use closer to ¼ teaspoon (or more, if you like) if yours is unsalted. Taste-test the filling and adjust the amount as needed.