Wholesome Vegan Chocolate Truffles Recipe
These vegan chocolate truffles are soft, fudgy, and naturally sweet. A wholesome, bite-sized treat made with real, nourishing ingredients.
Servings: 16
Equipment
- nut grinder or high-speed blender (for grinding the hazelnuts, linseeds, and unhulled hemp seeds)
- food processor or an immersion blender (for mixing the dates, bananas, and cranberries)
Ingredients
For the pralines
- 3 tablespoons whole flax seeds
- 20 g whole hemp seeds
- 120 g hazelnuts
- 2 tablespoons cocoa powder
- ½ teaspoon ground vanilla bean powder
- 100 g soft dates pitted
- 2 medium-sized very ripe bananas their skin should already have brown spots
- 50 g naturally sweetened dry cranberries (sweetened with fruit juice)
For the coconut coating
- 80 g shredded coconut
Instructions
- Grind the seeds and nuts in a nut grinder or high-speed blender.Grind the flax seeds and hemp seeds first and transfer them to a bowl. Then grind the hazelnuts separately until they resemble fine flour (don’t overmix or they’ll turn into nut butter).
- Mix ground hazelnuts with the ground linseeds, hemp seeds, and the cocoa and the ground vanilla powder.
- Cut the dates into small pieces, peel the bananas and puree them together with the dates with an immersion blender or a food processor.
- Add the cranberries to the dates-bananas puree.
- Mix the dry ingredients with the banana-date-cranberries mixture (all ingredients except the shredded coconut).
- Place the mixture in the refrigerator for 1 hour to make it firmer. This will make it easier to form truffles.
- Using your hands, form 16 walnut-sized balls and roll them in shredded coconut.
- Chill the chocolate truffles in the fridge for at least one hour, then serve right from the fridge.Storing tip: You can store the pralines in the fridge for up to three days.