Flaky, rich, and healthier vegan chocolate truffles made with whole foods! Only 10 minutes and 7 ingredients needed, naturally sweetened with dates and full of healthy fats from cashew butter and almond flour!

Zutaten

US Customary – Metrik
  • 10 medjool < span class="wprm-recipe-ingredient-name">entsteinte Datteln (ca. 3/4 Tasse oder 180g verpackt)
  • 1 zu Suppe Kokosöl
  • 2 suppe Wasser
  • 1/4 Tasse ungesüßtes Kakaopulver oder Kakaopulver (mehr für r ouler)
  • 3 /4 TL Vanilleextrakt

    • < li class="wprm-rezeptzutat" style="list-style-type: disc;">1 ½ Càs Cashewbutter (oder andere Nuss- oder Samenbutter)

  • 1 gesunde Prise < span class="wprm-recipe-ingredient-name" >Meer Salz
  • 1 /2 -3/4 Tasse Mandelmehl

Instructions

  • Line a small plate or bowl with parchment paper and set them aside firmly.
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Add pitted dates, melted coconut oil and water to a Food processor (a blender can also work, but not as well). Blend until small lumps remain or a dough forms.

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  • Add the cocoa powder, vanilla, cashew butter and a good pinch of salt and mix again.
  • Then add the almond flour in 1/4 cup (28g) Scoop until mixture forms a ball in food processor, scraping sides as needed for an energizing gooey texture (see photo).

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  • Use a lightly oiled 1 tablespoon spoon or measuring spoon to scoop out 1 tablespoon of the mixture and form balls between your palms They can get a little sticky if you work slowly, so try not to handle them too much.If they’re too sticky, add some cocoa powder to the mixture and/or your hands to limit sticking .

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  • Place on a plate or plate lined with parchment paper to prevent sticking. Repeat until all the truffles are formed – about 16 as directed in the recipe.
  • < span style="display: block;">Optional: Scoop a small amount of cocoa powder into a shallow dish or bowl and roll the truffles to coat. This prevents them from sticking and also gives a more intense chocolate flavor.
  • At this point, you can enjoy it as it is. Or, for a firmer truffle, place in the freezer for 30 minutes. Store leftover truffles, covered, in the fridge for up to 1 week or in the freezer for up to 1 month.
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