Rating: 4.92 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.

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  • Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.

  • Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.

  • Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.

  • Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

Nutrition Facts

337 calories; protein 7.3g; carbohydrates 50.1g; fat 17.4g; sodium 209.4mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
12/19/2017
So decadent! I’ve been craving chocolate and this really hit the spot. I made a few substitutions. I used honey instead of agave syrup, walnuts instead of almonds, omitted the cacao nibs, and used Himalayan salt. I also didn’t have medjool dates, so I soaked my regular dates in hot water for 20 minutes, then drained them before adding to the blender. Read More
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/18/2017
OMG!!!! I need them in my life!! Made exactly how instructed, end ended up with 24 chocolate balls of pure deliciousness!!!!! Read More
(3)
Rating: 5 stars
12/19/2017
So decadent! I’ve been craving chocolate and this really hit the spot. I made a few substitutions. I used honey instead of agave syrup, walnuts instead of almonds, omitted the cacao nibs, and used Himalayan salt. I also didn’t have medjool dates, so I soaked my regular dates in hot water for 20 minutes, then drained them before adding to the blender. Read More
(3)
Rating: 5 stars
08/28/2015
I loved these. I will definitely be making it again. I used sea salt instead of regular and tasted much better. Read More
(3)
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Rating: 5 stars
01/11/2015
Really yummy and simple. Kids loved it! Read More
(1)
Rating: 4 stars
05/07/2017
Absolutely delicious! Would've been 5 star perfection if it had coconut or avocado or some kind of oil listed; it's extremely difficult processing dates without a touch of liquid and my kitchenaid processor was not very happy. Read More
(1)
Rating: 5 stars
11/09/2015
great basic chocolate treat - Here's what we did: we used acorn flour (made from harvesting white oak acorns soaking and rinsing in cold water for 2-3 days then coarse-chopping drying at a low oven temp to preserve the oils then running them through a grain or coffee grinder to a fine powder) as a substitute for half the cocoa powder and also for final dusting. Also we used raw cashews instead of almonds and maple syrup instead of agave. Acorns lent a salted carmel/nutty flavor. Very unique! Read More
(1)
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Rating: 5 stars
01/24/2015
to die for Read More
Rating: 5 stars
09/17/2016
Wow these are so good! My brother inhaled them!! Read More
Rating: 5 stars
09/13/2020
Delicious and guilt free. I skipped the agave and coco nibs and just used coco powder, dates, almonds, coconut, vanilla ess. I only put half the recommended coco powder in as I found they to be quite rich. Each to their own though. Read More