Easy Chocolate Truffles (no-bake, vegan, delicious)

Preparation time: 10 minutes (plus 3 hours to soak)

Serves: 5 to 10 balls (depending on size)

  • 100g (about 3½ oz) almonds (raw or blanched)
  • 100g (about 3½ oz) dates (pitted)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons dessicated coconut

You will also need: a food processor or good quality blender

Image result for Easy Chocolate Truffles

How to make

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple Variations

Nuts: this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa variation: try carob or lucuma powder as a cocoa alternative.

Coconut alternative: try rolling in sesame seeds or ground almonds instead.

Other sweet treats in Trinity’s Kitchen

 

Enjoy!

How to make

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple Variations

Nuts: this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa variation: try carob or lucuma powder as a cocoa alternative.

Coconut alternative: try rolling in sesame seeds or ground almonds instead.

Other sweet treats in Trinity’s Kitchen

If you like this then you’ll love my other sweet treats and desserts here: Delicious Desserts

Enjoy!

How to make

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple Variations

Nuts: this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa variation: try carob or lucuma powder as a cocoa alternative.

Coconut alternative: try rolling in sesame seeds or ground almonds instead.

Other sweet treats in Trinity’s Kitchen

If you like this then you’ll love my other sweet treats and desserts here: Delicious Desserts

Enjoy!

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