With a decadent chocolate ganache centre and luxurious dairy-free dark chocolate coating, these vegan truffles are a treat that can be enjoyed by all.
- Prep time 30 minutes
- Total time 1 hour
Ingredients
Toppings (optional):
Method
Line baking sheet with parchment paper. In food processor, pulse pecans and walnuts until meal; scrape into bowl. Pulse dates to form ball. Add cocoa powder, maple syrup, vanilla, salt and nut mixture; pulse, scraping down side as needed, to form loose dough.
Using melon baller or tablespoon, drop by rounded 1 tbsp onto prepared pan; gently roll into balls. Freeze until firm, about 15 minutes.
Meanwhile, in microwaveable bowl, microwave chocolate chips with coconut oil on high, stirring every 30 seconds, until smooth, about 1 1/2 minutes. Don't overheat.
Using 2 forks, dip each truffle into chocolate mixture, tapping forks on edge of bowl to remove excess. Return to pan; sprinkle with toppings (if using). Refrigerate until coating hardens, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Test Kitchen Tip: Find dairy-free chocolate chips in the natural food section of your local grocery store. They are not to be confused with or substituted with carob chips.
Makes about 24 truffles.
Nutritional facts PER TRUFFLE: about
- Fibre 3 g
- Sodium 25 mg
- Sugars 15 g
- Protein 2 g
- Calories 169
- Total fat 10 g
- Potassium 141 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
%RDI
- Iron 11
- Folate 2
- Calcium 2
