Sweets For The Sweet: Vegan Chocolate Truffles


In my quest to clean up my diet, I’ve been contemplating foods I can eat to satisfy my sweet tooth without turning to refined sugars.  As someone who has a growing list of healthy dessert recipes, I came across a recipe for a wonderful chocolate truffle from one of my favorite vegan food blogs, The Minimalist Baker.

These truffles are so freakin’ delicious and super easy to make.  But I would caution that when melting the chocolate, to use a double boiler and melt over low heat.  The longer you let the chocolate set in the boiler, it can thicken and clump and that’s what you don’t want.  Remove as soon as the chocolate is as smooth as liquid and then proceed with dipping the truffles.

And remember that as with any food, healthy sweets require a practice in moderation (note to self).  🙂


•    1 cup raw pecans
•    1 cup raw walnuts
•    1 Tbsp cacao powder or unsweetened cocoa powder
•    1/4 tsp sea salt
•    1/2 tsp ground cinnamon (optional)
•    10 medjool dates, pitted (if dried out, soak in warm water for 10 minutes then drain)
•    1 1/4 cups dairy free dark chocolate (real chocolate bar, not chips), roughly chopped
•    1 tsp coconut oil

•    1/4 cup cacao nibs, crushed pecans/walnuts, and/or sea salt for topping


1.  Place pecans and walnuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Set aside for now.

2.  Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.

3.  Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed

4.  Once you have a dough that’s easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. Set on parchment paper and place in freezer to chill – you should have about 14 truffles.

5.  In the meantime melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.

6.  Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, cacao nibs, or any other
toppings you’d like.

7.  Repeat until all truffles are dipped. Let set at room temperature.

Photo: The Glow Goddess


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