Raw Vegan Chocolate Truffles
Hello!!! Cape Town has continued to linger in my heart and dreams, making it very difficult to dive back into the hustle and rhythm of life here in Upstate NY. That is, until my friend Amalia came to visit again for a spontaneous sleepover and truffle making session that kicked my butt into gear. Just in time for Valentines Day too…what a nice surprise! We spent the afternoon talking, laughing, eating, and rolling truffles before we dusted them in pistachios, coconut, hemps seeds, and a Mexican hot chocolate situation. Decadent, healthy, and absolutely delicious!
These are perfect for hosting, gifting, or treating yourself to some homemade love and goodness filled with super nutrition and whole foods: Dates, coconut oil, cacao powder, vanilla, and sea salt.
This recipe couldn’t be easier.
Enjoy,
Chay
Raw Vegan Chocolate Truffles
Ingredients:
- 14 Medjool dates
- 1/2 cup of cacao powder
- 2/3 cup coconut oil
- 1 teaspoon of vanilla extract
- pinch of sea salt
Instructions:
- Soak the dates in a bowl of hot water for about 5 minutes.
- Prepare a few small plates of different toppings that you can roll your truffles in.
- When the dates have plumped up and softened, remove all the pits and put the fruit in the bowl of a food processor.
- Add the coconut oil, cacao powder, vanilla extract, and a pinch of sea salt.
- Pulse for a few minutes until the mixture is completely combined and creamy. Transfer to a bowl and place in the freezer for about 10 minutes.
- Remove from the freezer and prepare to roll out your truffles.
- Using a teaspoon, scoop out a small amount and roll it quickly in the palms of your hands. They will melt slightly, that’s ok, roll them in a topping and place on a plate. Continue with this until the mixture is finished.
- You can store these in the fridge or freezer and bring to room temperature to serve.