Vegan truffles with an almond flour base. Keep for 3 days.

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Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
24
Yield:
2 dozen truffles
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place almonds in the bowl of a food processor and grind into a fine flour. Add dates and blend until incorporated.

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  • Place coconut oil in a large microwave-safe bowl and melt in the microwave, about 10 seconds. Add almond and date mixture, 1 cup cocoa powder, water, agave nectar, chia seeds, and flax seeds and mix with a wooden spoon or spatula to form a stiff dough.

  • Place 2 tablespoons cocoa powder and salt in shallow bowls. Line a baking sheet with parchment paper.

  • Roll tablespoon-sized balls of dough with your hands. Coat with cocoa powder and then dip lightly in salt before placing on baking sheet. Chill or freeze until firm before storing.

Cook's Note:

For truffles that are less sweet, omit Medjool dates.

Nutrition Facts

62 calories; protein 2.2g; carbohydrates 6.8g; fat 4.1g; sodium 3.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/21/2019
on the first bite, I didn't care for the cocoa powder and Himalayan salt coating but enjoyed the center. but then it kind of grows on me. I will make again! Read More
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