Salted Almond Chocolate Truffles

by Rachel Conners on Nov 14, 2016 (updated Dec 19, 2022) 30 comments »

With toasted almonds for crunch and a sprinkle of sea salt on top, these Salted Almond Chocolate Truffles are a chocolate lover’s dream! They’re easy to make, Paleo-friendly, and vegan. A batch of these truffles makes the perfect holiday gift. This post is sponsored by Diamond of California.

Sometimes, the best compliment you can get on a dessert is silence…just the sound people chewing, and maybe the occasional moan of satisfaction as it’s devoured.

When I brought out these salted almond chocolate truffles at the end of my grandpa’s birthday dinner and passed them around the table to my family, I got silence (rare) and a lot of “mmmmm”s. Then the Tupperware went around the table again…and again. That, my friends, is the ultimate compliment.

And isn’t that why we all cook, and bake, and make truffles? To make people happy? I know that’s what’s always driven me. To put a smile on people’s faces through good food, made with love. That’s what I strive to do with every post I publish for you, and I hope it comes through.

I can bet that if you made a batch of these salted almond chocolate truffles and shared them around, you would most definitely put some smiles on some faces. Or, keep ’em all for yourself, and you’ll have a very big chocolate smile 😉

Luckily, you can make lots of truffles anytime you want because these little babies are EASY, and you only need four ingredients – maybe five or six, depending on the coating option/s you choose. And because there’s so few ingredients, quality is important here.

First up – the chocolate! Use the good stuff here (like the best you can afford), because it’s the base of our truffles and if you use sub-par chocolate, you will have subpar truffles. I used a 70% dark chocolate, but you can go lighter or darker depending on preference. Make sure your chocolate is dairy-free to keep these Paleo + vegan!
We use canned coconut milk a cream replacement to make ganache for these truffles. I used full-fat and recommend you do the same for the richest, creamiest truffles, but lite will do in a pinch.
Toasted almonds, chopped up super fine to add bits of crunch. I used almonds from Diamond of California because I know any nuts I get from Diamond are going to be high quality and tasty. Toasting the almonds is key for the best flavor, so don’t skip that step.
Flaky sea salt is the last ingredient you’ve gotta have. Regular salt just doesn’t do the trick here. By using the bigger flakes of sea salt like Maldon, you get the crunchy texture and bursts of salty flavor, which is the perfect complement to the dark chocolate. It’s also essential for sprinkling on top of the truffles!

To make vegan truffles:

Make a ganache with the chocolate and coconut cream.
Stir in the toasted and chopped Diamond Almonds and adding flaky sea salt to taste.
Refrigerate that mixture until it is nice and firm.
Form little truffle balls and get dipping + rolling!

I wanted variety, so I rolled some of my salted almond chocolate truffles in cocoa powder, some in chopped + toasted Diamond Almonds, and some were dipped in melted chocolate and sprinkled with sea salt. Variety is the spice of life, right?!

To dip the truffles, I used the swirled dipping tool in this dipping tool set. It made life so much easier when dipping these.

You’ll want to keep these salted almond chocolate truffles in the fridge. They’ll last a couple weeks. But, I doubt they’ll last that long to begin with! These are perfect for holiday gifting. Plus, you can always double the batch to make extras. No one can turn down a box of chocolate during the holidays, right?

Time for you to be devouring one of these easy Salted Almond Chocolate Truffles. So creamy it’ll melt in your mouth, with the nutty crunch of toasted almonds! These vegan + paleo truffles are irresistible. I hope your day is full of chocolate! Enjoy.

More homemade truffles: