Nourishing Cacao 🌰 Truffles
Fudgy, nourishing, rich, and healthy vegan chocolate truffles made with whole food ingredients!… In Just 10 minutes?! These are aturally sweetened with dates, and full of healthy fats from the nut butter and almond flour! If you’ve ever craved truffles and you’ve wanted them FAST, this recipe is for you.
Not only are these quick and easy to make requiring 7 ingredients, 10 minutes, and 1 food processor. They’re also healthier than your average truffle, relying on dates for natural sweetness, cacao powder for antioxidants, and cashew butter and almond flour for plenty of healthy fats and protein. I find myself reaching for more every time.
INGREDIENTS
10 Medjool dates, pitted (about 3/4 cup or 180 g packed)
1 Tbsp coconut oil
2 Tbsp water
1/4 cup unsweetened cacao powder or cocoa powder (plus more for rolling)
3/4 tsp vanilla extract
1 ½ Tbsp cashew butter (or sub other nut or seed butter)
1 healthy pinch of sea salt
1/2 -3/4 cup almond flour
DIRECTIONS
Line a small plate or dish with parchment paper and set it aside.
Add pitted dates, melted coconut oil, and water to a food processor (a blender can also work, but not as well). Mix until small bits remain or a paste forms.
Add cacao powder, vanilla, nut butter, and a healthy pinch of salt and blend again to combine.
Next, add almond flour in 1/4-cup (28 g) measurements until the mixture forms a ball in the food processor. Scrape down sides as needed. You’re going for a sticky energy-bite texture (see photo).
Use a scoop or lightly oiled 1-Tbsp measuring spoon to scoop out 1-Tbsp amounts of the mixture to roll into balls between the palms of your hands. They can stick a little bit if you work slowly, so try not to overhandle them. If too sticky, add a bit of cacao powder to the mixture and/or your hands to limit sticking.
Transfer to the parchment-lined plate or dish to prevent sticking. Repeat until all truffles are formed — as the recipe is written, about 16.
Optional: Empty a small amount of cacao powder into a shallow dish or bowl and roll the truffles around to coat. This helps prevent them from sticking and also adds a more intense chocolate flavour.
At this point, you can enjoy them as is. Or, for a firmer truffle, transfer to the freezer to set for 30 minutes. Store leftover truffles covered in the refrigerator up to 1 week or in the freezer for up to 1 month.
Note: I love to toss these truffles in some toasted coconut flakes and almond flour for a depth in flavour.
These would make the perfect healthier treat to have on hand throughout the week. They keep best in the refrigerator or freezer for optimal texture but travel well, too! After sharing these with my mother, she mentioned they reminded her of her favourite treat from back home but with chocolate in all the best ways. So consider this momma Rai approved.
