- 24 whole almonds
- 3/4 cup maple butter
- 1 cup almond flour
- 1 pinch of sea salt
- Cocoa powder, as needed
- Preheat oven to 180°C (350°F).
- Spread almonds on a baking sheet and toast in oven for 15 minutes. Allow to cool.
- In a bowl, combine maple butter, almond flour and salt. Roll into little balls. Insert a toasted almond into each truffle and roll in cocoa powder. Refrigerate.
- Remove from refrigerator 2 hours before serving.
Advice from Maple experts
Keeps for 2 weeks in the fridge.