Description
Today, we’re making Vegan Chocolate Truffles, a delightful treat that’s more than just a dessert. It’s a step towards embracing self-care and mindfulness through food.
Ingredients
- 1 cup pitted dates soaked in hot water
- 1 cup raw unsalted cashews soaked in hot water. You can combine other nuts and seeds like hemp or sunflower seeds. These don’t mean to be soaked. You can also use premade nut butter, though I recommend using about 75% less, so if you’re using the recipe at the scale, it would be about three-quarters cup of your nut butter.
- 3/4 cup unsweetened raw cacao or cocoa powder (I used cacao and a vegan hot choc mix)
- 1 tbsp melted coconut oil (can omit)
- 1/2 tsp up to 1 tsp teaspoon vanilla extract
- Pinch of sea salt
- 1 tbsp “add-ins”. These are so fun to think about. In this recipe, I used rose powder, cardamom, and Brahmi, though if you are using botanicals, please review your medical conditions and medications with your doctor. Other options include orange zest, mint, lavender, cayenne, cinnamon, or coconut
Toppings
- 1/4 cup shredded coconut
- 1/4 cup chopped nuts (such as almonds or walnuts)
- Plant powders: butterfly pea flower powder, rose, matcha, orange zest
edible organic flowers (rose, violet, lavender, chamomile, and calendula- not all flowers are edible, so do check before using)
You may need to adjust ratios based on the dates. I made this with fresh ones; they only needed to soak a bit.
Instructions
1. Soak the dates with 1 cup of hot water for 30 min and strain.
2. Soak the cashews with 1 cup of hot water for at least 30 minutes and strain.
3. Puree the cashews and pulse until a thick paste is formed (You can see a video uploaded to the post that gives you a sense of the texture you need).
4. Add the soaked dates and pulse until a thick paste is formed.
5. Add coconut oil (if using). It adds a slightly creamier dimension, but some people prefer not to have any added fat in their food.
6. Combine remaining dry ingredients and add to paste.
7. Add vanilla extract and sea salt. Blend until all the ingredients are well combined.
8. Place in fridge for about an hour until firm to touch. This makes it easier to scoop them into the small spheres.
9. Use a small scoop or spoon to form small balls. Then, using your hands, roll the mixture into small truffle-sized spheres.
10. Roll the truffles for the coating in shredded coconut, plant powders, or cacao powder. Please know that the plant powders will be slightly bitter if you use them. The sweetness from the nuts and dates combines well, but it’s good to know if you have someone not used to a slightly bitter taste.
11. Place the coated truffles on a plate and refrigerate for 30 minutes to let all the flavors come together.
12. Freeze extras.
- Prep Time: 30