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1
In a large bowl mix together the almond butter, confectioners sugar and melted butter substitute until the mixture is crumbly. This is best done with your hands in order to create a smooth filling.
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2
Roll the almond butter filling into 1 inch balls, once again using your hands. Arrange on a baking sheet and put in the freezer for 7-10 minutes to chill, which will make for easier dipping into the chocolate.
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3
While the almond balls are chilling melt the chocolate in either a microwave safe bowl in the microwave, or in a small saucepan on the stove top. Stir until smooth.
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4
Remove the baking sheet from the freezer and with a wooden skewer inserted into the almond balls dip them one at a time into the chocolate, turning quickly to cover the entire ball. Immediately roll in the desired garnish. (At this point it is good to have a friend or family member help because it is hard to dip and roll at the same time.) Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes or put them in the refrigerator.
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5
The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
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6
Note: When rolling the truffles by hand it is important to be make sure your hands are cold. A good trick is to dip your hands in ice water for a few seconds and then dry them. Do this immediately before rolling the truffles. If your hands are too warm the truffles will begin to melt while you are rolling them.
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7
For more info go to simply123allergyfree.blogspot.com
