I’ll never forget the first time I made cherry almond truffles – it was one of those lazy Sunday afternoons when I wanted something sweet but didn’t feel like turning on the oven. I rummaged through my pantry and found some dried cherries and almonds leftover from holiday baking. “What if…” I thought, and before I knew it, I was pulsing them together with dark chocolate in my food processor. The result? These incredible little bites of joy that became my go-to dessert for every occasion!
What I love most about cherry almond truffles is how they transform simple ingredients into something truly special. The tart cherries play perfectly against the rich dark chocolate, while the almonds add this wonderful crunch that makes each bite interesting. And here’s the best part – they’re so easy that even my 10-year-old niece can make them (and has, many times!).
These no-bake treats are perfect when you need something impressive but don’t have hours to spend in the kitchen. They’re naturally sweetened by the fruit, packed with antioxidants from the dark chocolate, and full of healthy fats from the almonds. Honestly, I feel a little less guilty indulging in these than regular desserts – though trust me, they taste anything but “healthy!”
Why You’ll Love These Cherry Almond Truffles
Let me tell you why these little gems have become my absolute favorite no-bake treat (and why they disappear every time I make them):
- No oven required – Perfect for hot summer days or when you’re just too tired to bake
- Ready in under an hour – Most of that time is just chilling in the fridge while you relax
- Rich, complex flavors – The sweet-tart cherries and nutty almonds play so nicely with dark chocolate
- Real food ingredients – No weird additives, just simple pantry staples you can feel good about
- Impressively fancy – They look like you spent hours, but our little secret? Barely any effort!
- Perfect for gifting – Package them in a cute box and you’ll instantly become everyone’s favorite friend
Seriously, once you try these, you’ll wonder how you ever lived without them in your dessert rotation!
Ingredients for Cherry Almond Truffles
Here’s everything you’ll need to make these irresistible little bites – and let me tell you, every single ingredient matters! I’ve learned through many batches that quality makes all the difference with simple recipes like this.
- 1 cup dried cherries (chop them if they’re particularly large – I like mine about the size of chocolate chips)
- 1 cup raw, unsalted almonds (none of that pre-sliced stuff – we want whole nuts for the best texture)
- 1/2 cup dark chocolate chips (go for 60-70% cacao – trust me, it balances the sweet cherries perfectly)
- 2 tablespoons coconut oil (this helps the chocolate stay silky smooth when chilled)
- 1 teaspoon pure vanilla extract (the good stuff – no imitation here!)
- 1/4 cup unsweetened cocoa powder (for that classic truffle coating – sift it if it’s clumpy)
A quick note about the cherries – sometimes I splurge on the fancy tart Montmorency ones, but regular dried cherries work great too. Just make sure they’re not the sugar-coated kind! Oh, and if your almonds seem a bit stale? Toast them in a dry pan for 3-4 minutes to wake up their flavor. You’ll thank me later.
How to Make Cherry Almond Truffles
Okay, let’s get to the fun part – making these little chocolatey wonders! I promise it’s easier than you think, and I’ll walk you through each step so you get perfect truffles every time. Just follow along and before you know it, you’ll have a batch of these beauties ready to impress!
Step 1: Blend Cherries and Almonds
First things first – grab your food processor (a blender works in a pinch, but you’ll need to scrape down the sides more). Toss in those beautiful dried cherries and whole almonds. Now, here’s my secret: pulse about 10-12 times until everything looks like coarse crumbs. You want it finely chopped but still with some texture – not a smooth paste! Over-processing makes the mixture too wet, and then your truffles won’t hold their shape. Trust me, I learned this the hard way with my first batch that turned into cherry almond mush!
Step 2: Melt Chocolate Mixture
While the processor’s resting, let’s melt that chocolate. You’ve got two great options here: the classic double boiler method (a heatproof bowl over simmering water) or the lazy cook’s microwave method (that’s usually me!). If microwaving, do it in 20-second bursts, stirring well between each. The moment those last chocolate chips are almost melted, take it out – the residual heat will finish the job. Stir in the coconut oil and vanilla until it’s all silky smooth. Oh, and resist the urge to lick the spoon just yet – we’ve got work to do!
Step 3: Combine and Roll
Now for the magic! Pour that gorgeous melted chocolate right into the food processor with your cherry-almond mixture. Pulse just until combined – you’ll see it start to clump together beautifully. The texture should be like damp sand that holds its shape when squeezed. Pro tip: if it’s too sticky, pop it in the fridge for 5 minutes. Then, with slightly damp hands (this prevents sticking), roll tablespoon-sized portions into balls. Don’t stress about making them perfect – rustic is charming!
Step 4: Coat and Chill
Almost there! Spread your cocoa powder in a shallow dish and gently roll each truffle until fully coated. I like to do a little shake-off over the bowl to remove excess. Then, line them up on a parchment-lined tray – no touching! They need their personal space to set properly. Into the fridge they go for at least 30 minutes (though I often leave them overnight). This chill time is crucial – it transforms them from soft blobs into those firm, decadent truffles we’re after. The waiting is the hardest part, but so worth it!
Tips for Perfect Cherry Almond Truffles
After making dozens (okay, maybe hundreds) of these truffles, I’ve picked up some foolproof tricks to make them absolutely perfect every time:
- Toast those almonds! Just 5 minutes in a dry skillet transforms them – bringing out this incredible depth of flavor you won’t get from raw nuts.
- Parchment is your friend when lining the tray – no sticking, no mess, and easy cleanup. Wax paper? Not the same – learned that the messy way!
- Sift your cocoa powder for that silky-smooth coating. Nothing worse than lumpy truffles (unless you’re into that texture, no judgment!).
- Wet hands = happy rolling – I keep a little bowl of water nearby to dampen my palms between truffles. Stops the mixture clinging like crazy.
- Quality chocolate matters – Splurge on the good stuff. The better your chocolate, the more luxurious these taste (and you deserve luxury!).
Follow these simple tips, and you’ll have truffles that look straight from a fancy chocolatier – but with way more love (and probably way less money) involved!
Storage and Serving Suggestions
Now that you’ve made these gorgeous cherry almond truffles (aren’t you proud?), let’s talk about keeping them perfect until serving time. I’ve had many batches disappear within hours (no shame!), but when they do last longer, here’s how to treat them right:
First – storage is key. Pop those beauties into an airtight container with parchment between layers if you’re stacking them. The fridge is their happy place, where they’ll stay fresh and firm for up to a week. Though honestly? Mine never last that long! If you’re planning to keep them longer (why?!), they freeze beautifully for about a month. Just thaw overnight in the fridge when your truffle craving strikes.
When it’s time to serve, take them out about 15 minutes early. That little rest at room temperature lets the chocolate soften just enough – you’ll get that perfect melt-in-your-mouth texture instead of a chilly, too-firm bite. I like arranging them on a pretty plate dusted with extra cocoa powder, or for special occasions, in mini paper cups like you see at fancy chocolate shops.
Pro tip: If your kitchen’s warm, don’t leave them out more than an hour or they might get too soft. And whatever you do, resist storing them near strong-smelling foods – chocolate absorbs odors like a sponge! Learned that lesson after a batch tasted suspiciously like garlic (not recommended).
Cherry Almond Truffles Variations
One of my favorite things about this recipe is how easily you can mix it up! Over the years, I’ve played with so many variations depending on what’s in my pantry or who I’m serving them to. Here are some of my go-to twists that always get rave reviews:
- Walnut wonder: Swap almonds for walnuts – their earthiness pairs so well with the cherries. Toast them first for extra depth!
- Tangy twist: Use freeze-dried cherries instead of dried for a brighter, almost tart flavor that cuts through the chocolate beautifully.
- Coconut lover’s dream: Roll the finished truffles in shredded coconut instead of cocoa powder for a tropical vibe.
- Espresso boost: Add a teaspoon of instant espresso powder to the chocolate mixture – it makes the cherry flavor pop!
- Boozy treat: Soak the dried cherries in a tablespoon of cherry liqueur or amaretto before blending (adults-only version!).
The possibilities are endless – once you master the basic recipe, have fun making it your own! Just don’t change everything at once, or you might miss that perfect balance that makes these truffles so special.
Cherry Almond Truffles Nutritional Information
Okay, let’s talk numbers – but first, a quick disclaimer: Nutritional values are estimates and vary by ingredients used. I’ve calculated these based on my standard recipe, but your exact counts might differ slightly depending on your specific brands and measurements. That said, here’s what you’re looking at per truffle (and trust me, you’ll want more than one!):
- Calories: 80
- Total Fat: 5g (2g saturated, 3g unsaturated)
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 6g
- Protein: 2g
- Sodium: 2mg
Now, here’s why I don’t feel guilty enjoying these: that sugar content? Mostly comes from the natural sugars in the cherries! And those healthy fats from the almonds and coconut oil actually help stabilize your blood sugar. Plus, dark chocolate brings antioxidants to the party. Of course, they’re still a treat – but one that gives you some nutritional benefits along with that incredible flavor.
Want to tweak the numbers? Using sugar-free dried cherries cuts the sugar content nearly in half. Or swap half the almonds for almond flour if you prefer a smoother texture with slightly fewer calories. But honestly? At just 80 calories per truffle, I say enjoy them as-is – life’s too short to skip the good chocolate!
Cherry Almond Truffles FAQs
I get asked about these truffles all the time – they’re that good! Here are answers to the most common questions that pop up (pun intended) from friends and family who’ve fallen in love with this recipe:
Can I use milk chocolate instead of dark?
You absolutely can, but hear me out first! The dark chocolate balances the sweetness of the cherries beautifully. Milk chocolate makes them sweeter (some kids prefer it this way). If you go this route, reduce the coconut oil to 1 tablespoon since milk chocolate melts smoother. My compromise? Use semi-sweet chips – best of both worlds!
How long do cherry almond truffles last?
In an airtight container in the fridge, they stay perfect for about a week – if they last that long! They freeze wonderfully too (up to a month). Just thaw overnight in the fridge. Pro tip: Put wax paper between layers if stacking to prevent sticking.
My mixture is too sticky to roll – help!
Been there! Pop it in the fridge for 10 minutes to firm up. Wet hands work wonders too – I keep a bowl of water nearby while rolling. If it’s still problematic, add a tablespoon of cocoa powder to the mixture to absorb excess moisture.
Can I make these nut-free?
Absolutely! Swap the almonds for sunflower seeds or pumpkin seeds – toast them first for maximum flavor. Oat flour works too, though the texture will be softer. Just keep that 1:1 ratio and you’re golden.
Why coconut oil instead of butter?
Two reasons: it keeps the truffles firm when chilled (butter can make them too soft), and it’s dairy-free for those with allergies. That said, butter adds lovely richness if you’re not concerned about either factor – just reduce chilling time to 20 minutes.
Did you make these cherry almond truffles? I’d love to hear how they turned out for you! Drop a quick note in the comments below – tell me about any fun twists you tried or how your family reacted. Was the chocolate rich enough? Did the cherry-almond combo surprise you? Your feedback helps me (and other readers!) so much. And if you snapped a photo, oh my goodness, share that too! There’s nothing I love more than seeing your kitchen creations. Happy truffle-making, friends!
Print
Irresistible 80-Calorie Cherry Almond Truffles Recipe
- Total Time: 50 mins
- Yield: 20 truffles 1x
- Diet: Vegetarian
Description
Delicious cherry almond truffles made with simple ingredients.
Ingredients
- 1 cup dried cherries
- 1 cup almonds
- 1/2 cup dark chocolate chips
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 cup cocoa powder (for coating)
Instructions
- Blend cherries and almonds in a food processor until finely chopped.
- Melt chocolate chips and coconut oil together, then mix in vanilla.
- Combine cherry-almond mixture with melted chocolate.
- Roll into small balls and coat with cocoa powder.
- Chill for 30 minutes before serving.
Notes
- Store in an airtight container in the fridge.
- Use high-quality dark chocolate for best results.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 80
- Sugar: 6g
- Sodium: 2mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cherry almond truffles, no-bake dessert, chocolate truffles
