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Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
This has been a family favorite for as long as I can remember. They really are a special delicacy and are always cleaned right off of the platter. My mother made them for so many special occasions..engagement parties, parlor meetings, bat mitzvah parties, and oneg shabbat get togethers. The memories that come along with them make them even more special for me. Try them…they just melt in your mouth! Plus, they’re really simple to make.
1 cup coconut oil
1 teaspoon Gefen Vanilla Extract
1/2 cup Gefen Confectioners’ Sugar
2 cups flour
8 ounces (1 and 3/4 cup) unsalted dry-roasted almonds
8 ounces 72% dark chocolate, chopped
2 egg whites or 1/3 cup Haddar Egg Whites
In the bowl of an electric mixer, cream coconut oil. Add vanilla and confectioners’ sugar and mix until smooth. Add flour and continue mixing until you have a firm dough. Place in the refrigerator while preparing the filling.
In a food processor, using the S blade, blend chocolate and nuts until finely ground. Add egg whites to the blended chocolate and nut mixture. Mix until the mixture holds together well.
Preheat oven to 375ºF.
Divide chocolate mixture into 30-35 pieces. Roll into balls.
Remove the pastry dough from the refrigerator. Divide into 30-35 balls. Flatten and wrap them around the chocolate nut balls. Roll in your hands until the chocolate part is fully covered.
Place on an ungreased baking sheet about one inch apart. Bake for 18 to 20 minutes, until lightly colored on top.
Yield: 30 truffles
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can the coconut oil be substituted for regular oil ?