DESSERT, GLUTEN-FREE, RECIPES, VEGAN

Vegan chocolate truffles

July 1, 2013
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No time for BS. Just a quick, sweet recipe I found in a beautiful cookbook called Vegetarian Everyday, written by the sweet Scandinavian couple, who’s behind the blog Green Kitchen Stories. This exactly the kind of recipe I love – a “peace of mind” recipe, delicious and healthy. It’s the a kind of a treat I don’t mind if Alex gobbled four. I didn’t think dates go with chocolate but they do, very well. Dates taste like nature’s toffees.

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By the way, I hope your summer is fun and peaceful. Ours has its ups and downs, but, overall, nice and slow.

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Oh, and I made these truffles to bring to my Yoga Kundalini class, here in Los Angeles (Nine Treasure Yoga), and people loved them (another reason why LA is a good place to live, nobody here thinks that I’m a neurotic, health freak).

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They take about ten minutes to prepare. They are also vegan and gluten- free, and delicious!

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Remember to crush the almonds or nuts you’re using before you put them in the food processor (only if you’re using a small, crapy one – I didn’t feel like using my big Cuisinart). If the dates are hard, soak them in water for five minutes. Put all the ingredients in the food processor and pulse until you get a sticky dough.

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oil your hands with coconut oil before you remove the sticky dough from food processor. Start forming little bite-size balls.

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You can roll them in coco powder (a good quality coco powder will make your truffles taste ten times better.)

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Or/and in coconut flakes. Another option is to roll them in ground nuts. 

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They keep in the refrigerate for at least a month if they last.

Vegan Chocolate truffles

  • ¼ cup almonds or walnuts or hazelnuts, roughly chopped
  • 20 medjool dates, pitted and roughly chopped
  • ½ cup cocoa powder (preferably good quality)
  • 1-2 teaspoons coconut oil
  • 1 teaspoon vanilla extract or brandy – optional
  • Pinch of salt
  • Cocoa powder and coconut flakes for topping

Instructions:

  1. Put all the ingredients in a food processor and pulse until a moist, sticky dough has formed.
  2. Remove from food processor and place on a plate. With oiled palms, tear small pieces of the mixture and roll them into balls slightly smaller than a ping pong ball.
  3. Roll the truffles in cocoa powder or coconut or both and store in a container in the refrigerator up to two months.

 

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