Vegan Cocoa Truffles
These delightful vegan cocoa truffles are rich, creamy, and chocolatey, making for the perfect guilt-free treat. They are easy to make and require no baking, making them ideal for a quick dessert or snack.
Equipment
- 1 mixing bowl
- 1 food processor optional
- 1 baking sheet
- 1 parchment paper
- 1 refrigeration container
Ingredients
- 1 cup Medjool dates, pitted Make sure to use soft Medjool dates for the best texture, or opt for other dried fruits like figs as a substitute.
- 1/2 cup raw almonds
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsweetened almond milk Can substitute with any plant-based milk.
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut or chopped nuts For rolling; optional.
Instructions
- Soak the Medjool dates in warm water for about 10 minutes if they are not soft, then drain well.
- In a food processor, combine the pitted Medjool dates, raw almonds, cocoa powder, almond milk, vanilla extract, and sea salt. Blend until smooth and well combined, scraping down the sides as needed.
- Take small portions of the mixture and roll them into balls, approximately 1 inch in diameter.
- If desired, roll each truffle in shredded coconut or chopped nuts to coat.
- Place the rolled truffles on a baking sheet lined with parchment paper.
- Refrigerate the truffles for at least 30 minutes to firm up.
- Once set, store the truffles in an airtight container in the refrigerator for up to one week.
Notes
You can experiment with different coatings such as crushed cacao nibs or matcha powder for a unique twist.
For added sweetness, consider adding a small amount of maple syrup or agave nectar to the mixture while blending.
Make sure to use soft Medjool dates for the best texture, or opt for other dried fruits like figs as a substitute.