Rating: 5 stars 4.9
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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