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Maple Walnut Truffles

  • Total Time: 12 minutes
  • Yield: About 20 truffles 1x


  • ½ stick unsalted butter, room temperature
  • 2 tablespoons pure maple syrup
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts, finely chopped
  • 1 ½ cups carob or dark chocolate chips
  • ½ cup white chocolate chips
  • 1 ½ tablespoons pure vegetable shortening, divided


  1. In a medium bowl, whisk together butter and maple syrup. Slowly add confectioners’ sugar and whisk to combine. Whisk in vanilla. Add more maple syrup or confectioners’ sugar as necessary to achieve a thick yet smooth mixture. Stir in walnuts. Refrigerate for about 30 minutes until firm.
  2. Once chilled, roll mixture into about 1 tablespoon sized balls. Place on a tray lined with parchment paper. Refrigerate an additional 10 minutes.
  3. While the truffles are chilling, melt the carob or dark chocolate chips with 1 tablespoon shortening, in the microwave in 30 second increments until fully melted.
  4. Remove the truffles from the refrigerator and using a fork dip into the chocolate, coating completely. Return to the parchment to set. Repeat with remaining truffles.
  5. Melt white chocolate in the microwave with remaining ½ tablespoon of shortening, in 30 second increments, until fully melted. Using a fork, drizzle white chocolate over truffles.
  6. Refrigerate truffles until set, about 20 minutes. Serve or store in an airtight container in the refrigerator for up to 1 week. Truffles may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 30 minutes.


Additional chilling time is necessary

Recipe adapted from Crazy for Crust

  • Prep Time: 10 minutes
  • Cook Time: 2 minutes