Vegan chocolate truffles

  • Portion size: Makes 40
  • Hands-on time 15 min, plus chilling time
  • Difficulty: easy

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.

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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
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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.
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  • Nutrition

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

    Quick wins & tips

    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.

    Make Ahead

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

    Cook smarter

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

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