Vegan Chocolate Truffles
Ingredients
The truffles
-
1
cup
raw pecans
-
1
cup
raw walnuts
-
1
Tbsp
cacao powder or unsweetened cocoa powder
-
¼
tsp
sea salt
-
½
tsp
ground cinnamon (optional)
-
10
whole
medjool dates (pitted)
-
1 ¼
cups
dairy-free dark chocolate (roughly chopped)
-
1
tsp
coconut oil
The toppings (optional)
-
~
¼
cup cacao nibs, crushed pecans/walnuts, and/or sea salt
Instructions
- Process the pecans and walnuts in a food processor until they reach a meal consistency, then set aside.
- Process the pitted dates until they form small bits or a ball.
- Add cocoa powder and half of the nut meal to the dates and pulse until a loose dough forms.
- Scoop out tablespoon amounts of the dough and roll into balls, then chill in the freezer.
- Melt the chocolate in a double boiler or microwave, stirring in coconut oil once melted.
- Dip the chilled truffles in melted chocolate, tapping off excess, and place back on parchment paper.
- Top with sea salt, crushed nuts, or cacao nibs if desired, and let set at room temperature.
Nutrition Facts (estimated)
Servings
14 truffles
Calories
291
Total fat
20.6g
Total carbohydrates
25.8g
Total protein
4g
Sodium
46.8mg
Cholesterol
0mg
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