Gluten-Free Vegan Truffles

bag (12 oz) vegan semisweet chocolate chips

1/2

cup chocolate almond milk

1/4

cup almond butter

teaspoon gluten-free vanilla

1/4

teaspoon salt

cup sliced almonds, toasted, coarsely chopped

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1

Place chocolate chips in stainless steel bowl over saucepan of simmering water (or use double boiler) about 2 inches deep. Stir chocolate while melting until smooth.
2

In 1-quart saucepan, heat almond milk until warm and beginning to steam. Stir warm milk into melted chocolate until smooth. Stir in almond butter, vanilla and salt. Cool to room temperature; cover with plastic wrap. Place in freezer 1 hour.
3

Meanwhile, place almonds in small bowl. Shape chilled chocolate mixture into 3/4-inch balls; roll in almonds. Place on cooking parchment paper-lined cookie sheet. Freeze about 1 hour or until firm. Store tightly covered in freezer until serving time.

Look for vegan chocolate chips in the health food section of your grocery store. They may also be labeled as dairy and gluten free.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.