Vegan chocolate truffles
- December 2013
- Makes 40
- 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.
Check out more no-bake Christmas desserts.
- 5.4g (3.2g sugars)
- 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
- 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.
- 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.
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.
The mixture will keep for up to 3 weeks, covered, in the fridge or it can be frozen for up to 3 months.
If it’s too hard to roll, take it out of the fridge for 30 minutes, then proceed.
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