VEGAN CHOCOLATE TRUFFLES! - VIDEO

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These simple little raw chocolate truffles taste just like the real thing. I’ve shared these with family and friends and the verdict is they are to die for! So roll up your sleeves and get ready to impress with these delicious truffles that no one will believe are raw and actually not completely terrible for you compared to most unless of course you become addicted-which might not be hard to do! All in all, if you are going to enjoy some chocolate, you are better off with raw chocolate that is homemade for at least it has the benefit of antioxidants and better sweeteners. Keeps in the fridge for up to 5 days (if you can resist them that long). Keep in a freezer bag in the freezer up to a month, defrost at room temp before eating.

Ingredients

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For the truffles
120g (1 cup) dates, pitted and chopped
1 tbsp water
30g (1/4 cup) mixed cashews and walnuts, roughly chopped
1 tbsp cacao powder
1 tbsp maple syrup or honey
1/2 tbsp melted coconut oil
1/2 tsp vanilla extract

Chocolate ganache
1 tbsp coconut oil (solid)
1 tsp honey or maple syrup
1 tbsp cacao powder

Directions

Step 1 : First, make the raw chocolate ganache. Melt your coconut oil and add all the ingredients and stir with a spoon until evenly combined. Set aside to set a little while you get on with the truffles.
Step 2 : Add the dates and water to a high-speed blender or food processor and blitz till mushy and sticky. Add the remaining ingredients and blitz again until the mixture starts to stick together.
Step 3 : Place the raw brownie mixture into a bowl and place in the fridge for twenty minutes to let it set.
Step 4 : Take 1 tsp of mixture and roll into 10 truffles, just a bit smaller than a golf ball. Depending on the temperature of your kitchen, the chocolate ganache should now be a little thicker; if not place in the fridge for ten minutes and check the consistency again. If it is ready, dip the truffles into the ganache and set aside on a plate.
Step 5 : Refrigerate for 1-2 hours to allow to set.

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