Easy vegan truffles recipe
Since I have been diagnosed with lupus, I’ve implemented many changes in my routine, especially in regards to eating and exercising. An anti-inflammatory diet is almost mandatory for everyone with an autoimmune condition. Alcohol and refined sugar are a no-no, as they immediately cause inflammation for me.
That’s why I get so excited when I find a straightforward and healthy recipe like these Vegan Truffles. They are simple (30 minutes), vegan, gluten-free, naturally sweetened, super chocolaty, decadent, nutty and super satisfying.
The filling has dates, cocoa powder, raw nuts, cinnamon and sea salt, and semisweet chocolate and coconut oil form a decadent dark chocolate “shell.”
Toppings are optional but recommended for an extra something special. I went with pecans, sea salt, and cacao nibs! No regrets.
1 cup raw pecans
1 cup raw walnuts
1 Tbsp unsweetened cocoa powder
1/4 tsp sea salt
1/2 tsp ground cinnamon (optional)
10 whole Medjool dates (pitted – if dried out, soak in warm water for 10 minutes, then drain)
1 1/4 cups dairy-free dark chocolate (real chocolate bar, not chips – roughly chopped)
1 tsp coconut oil
For topping (optional): 1/4 cup cacao nibs, crushed pecans/walnuts, and/or sea salt
1 Place pecans and walnuts in a food processor or high-speed blender and process until it reaches a consistency of a meal. Remove and set aside in a dish.
2 Next, place pitted dates in the food processor and process until small bits remain and/or forms into a ball.
3 Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
4 Once you have a dough that’s easy to shape into balls, scoop ou 1 tablespoon amount and roll/carefully make it into small balls. (If they aren’t quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in the freezer to chill – you should have about 14 truffles.
5 In the meantime, melt chocolate in a double boiler or microwave in 30-second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
6 Remove truffles from the freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
7 Repeat until all truffles are dipped. Let sit at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer-term storage.
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