Vegan chocolate truffles

Vegan chocolate truffles
  • Serves icon Makes 40
  • Time icon Hands-on time 15 min, plus chilling time

Everyone will love scoffing these dairy-free treats at Christmas time. Our homemade vegan Christmas truffles are made with cacao powder, dates and Brazil nuts and make a lovely edible gift, especially when wrapped up in small cardboard boxes.

Nutrition: per serving

Calories
76kcals
Fat
5.5g
Protein
1.4g
Carbohydrates
5.4g (3.2g sugars)
Fibre
1.1g
Salt
0.1g
Calories
76kcals
Fat
5.5g
Protein
1.4g
Carbohydrates
5.4g (3.2g sugars)
Fibre
1.1g
Salt
0.1g

Ingredients

  • 120g raw cacao powder (or cocoa powder), plus extra for coating
  • 120g agave syrup
  • 120g organic dates, roughly chopped
  • 8 tbsp coconut oil (use a cold-pressed version such as Groovy Food from Tesco and Waitrose)
  • 120g brazil nuts, roughly chopped
  • 120g rolled oats
  • ½ tbsp orange extract
  • Desiccated coconut to coat

Method

  1. Put all the ingredients except the desiccated coconut into a food processor and pulse until the mixture comes together. If the mixture is too wet, add more oats. If it’s too dry, add a little more coconut oil. Shape into a ball, then wrap in cling film and chill for 1-2 hours until firm.
  2. Once set but still workable (see know-how), use your hands to roll out truffle-size balls, then roll these in the coconut flakes and/or extra cacao powder, leaving some uncoated.

delicious. tips

  1. Taste the mixture as you go – if it’s too bitter, add more agave. For a boozy kick, mix in a splash of rum or Cointreau. If you don’t have any orange extract you can use vanilla extract instead.

  2. The mixture will keep for up to 3 weeks, covered, in the fridge or it can be frozen for up to 3 months.

  3. If it’s too hard to roll, take it out of the fridge for 30 minutes, then proceed.

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September 2019