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These vegan chocolate truffles are just a few natural ingredients but so delicious! This would be excellent with almonds as well! Some of the chocolate-covered balls can be rolled in some coconut or chopped nuts or sprinkle the tops with sea salt.

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Recipe Summary

prep:
20 mins
cook:
1 min
additional:
2 hrs
total:
2 hrs 21 mins
Servings:
34
Yield:
34 servings
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Ingredients

34
Original recipe yields 34 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put dates, cashews, coconut, water, cocoa powder, coconut oil, and espresso powder in an oiled food processor; blend until evenly combined. Form mixture into balls using oiled hands. Arrange balls on a waxed paper-lined baking sheet; chill in refrigerator for 1 hour.

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  • Melt 1/2 of the chocolate chips in a microwave-safe bowl for 30 seconds; stir and microwave again for 30 seconds until chocolate is mostly melted. Add remaining chocolate chips to bowl and stir until all the chocolate is melted.

  • Rub hands with oil and dip balls in the melted chocolate; remove with a fork, allowing excess chocolate to drip back into bowl. Arrange chocolate coated truffles on the baking sheet. Chill for 1 hour.

Nutrition Facts

93 calories; protein 0.9g; carbohydrates 15.7g; fat 4g; sodium 20.3mg. Full Nutrition
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