Maple-Almond Truffles   Yields 24 truffles    24 whole almonds
190 ml (3/4 cup) pur maple spread ( pure maple butter) 250 ml (1
cup) almond flour Pinch of sea salt Cocoa powder, as needed
Preheat the oven to 180 °C (350 °F). Spread the almonds on a
baking sheet and toast in the oven for 15 minutes. Let cool. In
a bowl, combine the maple butter, almond flour and salt. Roll
into little balls. Insert a toasted almond in each truffle and
roll in cocoa powder. Refrigerate.   Remove from the
refrigerator 2 hours before serving.  Can be kept in the
refrigerator for 2 weeks.  Remove from the refrigerator 2 hours
before guests arrive, to allow your truffles to soften slightly
and exude all their delicate flavours.  Source: Fédération des
producteurs acéricoles du Québec