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I needed a new recipe for the holiday traditions. I have not created truffles since 2012. They were a huge hit but also a huge headache. I needed something to excite me so I needed to create a new recipe. When Justin’s Almond Butter contacted me I wanted to think up something perfect. Yes, you can spread almond butter on plenty of things; crackers, breads, fruits, etc.
I finally decided to attack my truffles again but this time making almond butter truffles. It took much longer to create the first batch than it did for following batches but that was due to realizing that mini morsels do not melt to the right consistency and I had to go trek to three stores to find almond bark.
I hope with all the ingredients laid out for you, your family and friends can enjoy these as much as we do. Before publishing I got approval from my grandparents, husband, toddler, and neighbor! They ROCK! There is minimal liqueur in them so they are perfectly find for kids.
You can easily double the batch and you can also make them bigger to create less. The recipe I created makes about 40 1″ almond butter truffles. You can get about 20 if you do 2″ or you can double the recipe and just go to town making an army of these tasty little guys!
I also want to state that finding the Justin’s Maple Almond Butter can be a trick and they do offer other flavors, you can substitute this maple for another if you wish. I was thankful my local Abby’s Nutrition store was able to order a few flavors in for me with a fairly short turn around. Target and Publix also carries the brand but not a huge selection of flavors or sizing. If you plan to go on a truffle making spree I highly suggest getting the 16oz jars. Click here to locate a store near you.
Maple Almond Butter Hazelnut Kahlua Truffles
- 1/2 cup Justin's Maple Almond Butter
- 3 tbs softened butter
- 3/4 cup powdered sugar
- 1/2 tbs vanilla extract
- 1 tbs Kahula Hazelnut Liqueur
- 6 squares of vanilla almond bark
- 10-12 starlight peppermint candies
- In mixer combine the Justin's Maple Almond Butter and softened butter.
- Slowly pour in the powdered sugar
- Add in the vanilla extract and Kahlua hazelnut liqueur
- Once fully blended, on a large cookie tray covered in parchment paper, roll 1" balls and place
- Place in fridge for an hour
- While they are chilling use a food processor to blend your starlight peppermint candies in to a fine dust
- An hour later melt 6 square of your vanilla almond bark in a microwave safe bowl, refer to directions on package.
- With a fork drop a few balls in at a time and coat, place them back on the cookie sheet.
- Quickly sprinkle your peppermint dust across before they start to harden ( I do 4-6 at a time as they start to transition quickly)
- Once all truffles are dusted and on tray, place back in fridge for 10 minutes
- Ready to serve. Any uneaten, store in fridge
I hope your family and friends truly enjoy this as much as we do, come back soon to find more fun recipes featuring Justin’s Almond Butter!
Author: Nichole Arnold
I’m the owner of Mommy Needs a Bottle . I’m a 30- something wine enthusiast that resides in Tampa, FL. I love family traditions, traveling, cooking, baking, reading, fashion, tattoos, beauty products, and being a Mommy! I have a background in marketing, public relations, copywriting, and sales.