Pure Maple Syrup from Canada

Maple Walnut Chocolate Truffles

By, Archit Agarwal



  • 250 grams of dark chocolate
  • 100 grams of graham crackers
  • ½ cup almond flour
  • ½ cup and a tablespoon of pure maple syrup from Canada
  • ½ teaspoon salt
  • ¼ cup of espresso coffee
  • 1 teaspoon vanilla
  • 2 ½ cups of toasted walnuts, finely chopped


  • In a medium bowl, stir together pecans, graham cracker crumbs, almond flour and salt until well combined.
  • Add pure maple syrup, espresso and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
  • Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
  • In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper.
  • Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.