Cashmere Summit

beautiful + crafted + life

Double Chocolate Almond Truffles

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Chocolate chocolate chocolate… Yummy!!!


Oh good Lord, where have you I been???

I’m asking that myself to myself, because I’m just not sure.

A lot has changed in the last few months, it’s made me want to write, but yet the subjects have been very personal, and therefore not publishable. S0 anyways…. lets move along shall we?!?!

Still doing paleo (not 100%) and still going to CrossFit and loving it!!!

The paleo world really has blown up in the last year and you can find just about everything under the sun in a paleo form, I love that its like that! I love all the sweets and knowing that they are not full of sugars, flour, and/or processed garb!


Here we have Double Chocolate Almond Truffles… Hello yummy!

What’s you’ll need:
1 cup cocoa powder
1/2 cup almonds
1/2 cup pitted dates (about 10-11 dates)
1/4 tsp espresso powder (can omit if desire, or add more for a stronger taste)
1/4 cup coconut oil
1/8 cup honey
1 tsp vanilla extract
1/2 cup chocolate chips (the darker the better) Enjoy Life is always a good brand
Chocolate for coating

What you’ll do:
~Place cocoa power, almonds, dates, and espresso powder in food processor, mix until almonds are in chunks but not completely processed

~Add in coconut oil, honey and vanilla extract; mix until everything comes together and gets to a consistency that you can work with (rolling into the truffles)

~Add chocolate chips and pulsate just to combine and lightly chop them up
~Chill mixture for at least a half hour in the fridge

~Once chilled roll into balls, I always go for slightly smaller than a golf ball.
~Place on a baking sheet and freeze until frozen

~Once frozen, melt your chocolate for coating and dip each frozen ball into chocolate and set back on sheet, once all are coated place back in freezer to set

~Eat up and enjoy…

*if the truffles were completely frozen when you dipped and then you let them freeze for awhile after dipping, let them sit in the fridge for awhile before biting into, it will hurt your teeth (does it sound like I speak from experience?)

What I love about recipes like this is you can easily change it up, use pecans rather than almonds, add in some orange zest, or a dried fruit for a little extra something special!

– Raelynn


Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

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