Gluten-Free Vegan Truffles

Place chocolate chips in stainless steel bowl over saucepan of simmering water (or use double boiler) about 2 inches deep. Stir chocolate while melting until smooth.

In 1-quart saucepan, heat almond milk until warm and beginning to steam. Stir warm milk into melted chocolate until smooth. Stir in almond butter, vanilla and salt. Cool to room temperature; cover with plastic wrap. Place in freezer 1 hour.

Meanwhile, place almonds in small bowl. Shape chilled chocolate mixture into 3/4-inch balls; roll in almonds. Place on cooking parchment paper-lined cookie sheet. Freeze about 1 hour or until firm. Store tightly covered in freezer until serving time.