Ingredients

(Preparation 20 minutes, chilling time 4 hours)

1/2 cup maple syrup
1 cup almonds, dry-roasted
12-ounce package of silken tofu (soft variety)
2 cups dairy-free chocolate chips
1/2 cup cocoa powder, for garnish
1/2 cup crushed almonds, for garnish

Directions

In a saucepan, bring maple syrup to a gentle boil over a medium flame. Add the dry-roasted almonds and stir until syrup and nut mixture becomes very thick, about 12 to 14 minutes.

Spread the syrup-coated almonds on wax paper to cool. Once cool and hardened, pulverize in a food processor until the mixture resembles a coarse flour.

Set aside the nuts and use the food processor to cream the tofu. Bring a double boiler to a gentle simmer and slowly melt the chocolate chips. In a bowl, combine the chocolate and syrup and nut mixture. Fold in the tofu.

Spread the mixture in a lightly oiled shallow baking dish and refrigerate for 2 hours, or until firm. Using a teaspoon or melon baller, scoop out mixture and form into small balls.

To garnish, roll each ball in either the crushed almonds or cocoa powder. Store in refrigerator. Makes 25 to 30 truffles.

Truffle recipe from The Chocolate Room at: www.veganfamily.co.uk/chocolate.html