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Vegan Almond Truffles

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

1 h 30 m servings 62 cals
Original recipe yields 24 servings (2 dozen truffles)

Directions

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  • Prep

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  1. Place almonds in the bowl of a food processor and grind into a fine flour. Add dates and blend until incorporated.
  2. 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.
  3. Place 2 tablespoons cocoa powder and salt in shallow bowls. Line a baking sheet with parchment paper.
  4. 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.

Footnotes

  • Cook's Note:
  • For truffles that are less sweet, omit Medjool dates.

Nutrition Facts


Per Serving: 62 calories; 4.1 g fat; 6.8 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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