Rice Crispy Almond Butter Truffles

 

Being under house arrest inspires delicious creativity, so you can thank the snowy Oklahoma weather this past weekend for these chocolate covered delights. I somehow managed to whip up these truffles in the middle of my 13 hour binge watching marathon of Season 3 of House of Cards (no shame). I really just wanted something sweet, and I desperately needed to get the circulation back in my legs from sitting on the couch for so long. It was really out of concern for my health that I ventured into the kitchen for dessert! I love for my sweet treats to be made with healthy ingredients whenever possible, and I like just enough sweetness to satisfy my sweet tooth, without being overly sweet. These rice crispy almond butter truffles fit those requirements perfectly.

 

Since I’ve basically lived off Whole Foods 365 brand crunchy peanut butter for the better part of my pregnancy, I thought branching out to almond butter would be a nice change of pace for this dessert recipe. You are of course free to use peanut butter; you can never go wrong with a chocolate and peanut butter combo! For the inside of the truffles I combined natural almond butter with shredded unsweetened coconut, chia seeds, puffed brown rice cereal, and agave syrup. The outside chocolate layer is 85% dark chocolate and a little coconut oil. They taste like a nutty rice crispy treat covered in chocolate!

 

Now you just need to make sure you have the ingredients on hand to make these almond butter truffles before the next wave of snow hits!

 

 

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{Rice Crispy Almond Butter Truffles}

These delicious almond butter truffles are made with real food ingredients, and will satisfy your craving for something slightly nutty, crunchy, and chocolaty. They just happen to be gluten-free and vegan too!

 

Servings: 12 truffles

 

Ingredients

1/2 cup natural almond butter, at room temp

1/4 cup unsweetened shredded coconut

1 1/2 tbsp chia seeds

3/4 cup puffed brown rice cereal

3 tbsp raw agave syrup (or honey)

2 1/2 oz dark chocolate–I used 85%

1 tsp coconut oil

 

 

Directions

Combine almond butter, coconut, chia seeds, brown rice cereal, and agave in a small bowl and stir until combined. Stick the bowl in the freezer for 10 minutes to allow mixture to harden slightly.

 

 

Roll chilled truffle mixture into 12 heaping tablespoon-sized balls, and place back in the freezer for 10 more minutes.

 

Melt chocolate and coconut oil in a microwave save dish, and roll almond butter truffles in chocolate until covered. Let set up in freezer or fridge until chocolate has hardened.

 

 

 

 

 

Nutrition info per truffle: 140 cal, 11 g fat, 10 g carb, 3 g protein, 3 g fiber

 

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