Vegan Cocoa Truffles
Vegan Cocoa Truffles - If you are a fan of Whole Foods’ snack section and buy their chunks of energy snack balls, I’ve got good news for you. This vegan cocoa truffles recipe is created after purchasing way too many of them and deciding that it's about time to create this recipe at home. Made with healthier ingredients like dried (no sugar added) fruit, almond flour, and chia seeds, you can easily customize them to your liking with all my tips below.
Servings 20 truffles
- 1 cup 12-13 Medjool Dates
- 1/2 cup Turkish Dried Apricot
- 3/4 cup walnuts
- 1/2 cup sunflower seeds
- 1/4 cup raw pumpkin seeds
- 5 3+2 tablespoons natural cocoa powder – divided and sifted
- 2 tablespoons almond flour
- 3 tablespoons unsweetened shredded coconut
- 1 tablespoon chia seeds
- 1 tablespoon flax seed meal
- 1 tablespoon hemp seeds
- 1/4 cup water*
Process dates, apricots, walnuts, sunflower seeds, pumpkin seeds, 3 tablespoons of cocoa powder, almond flour, coconut, chia seeds, flax seeds, hemp seeds, and 1 tablespoon of water in a food processor until combined, 1-2 minutes, scraping down the bowl every 30 seconds with a rubber spatula.
Check the consistency. If it is too thick add more water and process. I would highly caution you to check the consistency before adding more water.
Using a tablespoon measure, shape the mixture into small balls by rolling between the palms of your hands. Place them on a large baking sheet.
Transfer the baking sheet into the fridge and let it sit there for at least 1 hour.
Place the rest of the (2 tablespoons) cocoa powder on a dinner plate. Roll the truffles in cocoa powder and serve.
They will keep fresh for 5-6 days as long as they are kept in an airtight container in the fridge.
Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 152mg | Fiber: 2g | Sugar: 7g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg