Using Medjool dates will give these deliciously sweet little balls the perfect dense consistency, like traditional truffles. If you can’t get your hands on Medjool dates, I recommend using dried figs – they will taste slightly different but still very delicious!
Vegan Truffles
Servings: 8 truffles
Ingredients
- 200 g Medjool dates
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp cocoa powder
- 50 g mixed chopped nuts
- 1 tbsp coconut oil
- pinch of salt
Instructions
- Soak your dates in warm water for about 15 minutes or until soft, then blend together with the cocoa powder (if you like yours more chocolatey, add more cocoa!), salt, cinnamon, nutmeg and coconut oil using a blender or food processor until smooth.
- Transfer into a bowl and mix in the mixed chopped nuts – if you prefer smooth truffles, skip this step.
- Roll the mixture into 1-inch balls (if the mixture is too sticky, place it in the fridge for a few minutes to firm up), then coat the truffles in anything you like – I went for toasted mixed chopped nuts, raw cocoa nibs and cocoa powder but you can use anything from shredded coconut, coffee and chia seeds to almond flour, your favourite granola or even drizzle them with melted dark chocolate. I like to use roughly chopped pistachios or any other nuts really as they make the perfect coating by adding a nutty flavour and a bit of crunch.
- These truffles are ready to eat straight away but ideally you should place them in the refrigerator for at least one hour to firm up. Enjoy!
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