Easy 30 minute vegan chocolate truffles in a decadent dark chocolate shell. The perfect healthy dessert for Valentine’s Day, a special occasion or just because.

Ingredients

TRUFFLE

  • 1 cup raw pecans
  • 1 cup raw nuts
  • 1 Soup Powder unsweetened cocoa or cocoa powder
  • 1/ 4 Tea Sea salt
  • < span class="wprm-recipe-ingredient-quantity">1/2 tsp ground r Cinnamon (optional)
  • 10 all Medjool Dates (pitted // if dried, soak in warm water for 10 minutes, then drain leave)
  • 1 1 / 4 cups dairy-free dark chocolate (true candy bar, not fried // coarsely chopped*)
  • 1 TL Coconut Oil

TO TOP (optional)

  • ~1/4 cup Cocoa nibs, crushed pecans/walnuts and/or sea salt for garnish

Instructions

  • Pecans and walnuts in food processor culinary or high-speed blender and blend until a meal-like consistency is achieved. Remove and set aside in a bowl.
  • Next, put the pitted dates in the food processor and puree until smooth. Small pieces are left and/or it forms a ball.
  • Then add the cocoa powder and half the flour nuts and pulse. Continue to pulse and gradually add the walnut flour until a fluffy dough forms. You may not have to use all the nuts, which is good as you can use the leftovers to garnish the truffle.
  • As soon as you have it For a dough that is easy to form into balls, remove 1 tbsp and gently roll/shape into balls. (If they don’t quite form, hold them in your palm and allow the warmth of your hand to warm them, then gently form a loose ball.) Place on parchment paper and place in the freezer to cool – you should have about 14 truffles.
  • Meanwhile, melt the chocolate in a double boiler or in the microwave in 30-second increments. Be careful not to overheat. Once melted, stir in the coconut oil to thin the chocolate and aid in the dipping process.
  • Take out the truffles in the freezer and dip one by one into the melted chocolate. Use a fork to remove and tap to remove excess chocolate. Place back on parchment paper and garnish with sea salt, crushed pecans, or cacao nibs.
  • Repeat until all truffles are soaked. Leave to set at room temperature. Store leftovers in an airtight container at room temperature. Place in the freezer for longer term storage.
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