Mini Vegan Chocolate Coconut Truffles

Estelle Chait
by Estelle Chait
20 truffles
20 min

There are times for sweets and there are times for healthy things! Lately, I've been feeling the need to cut down sugar in my desserts and steer towards cooking my family healthier options. I know that if I have healthy snacks in the house I will reach for them when a craving strikes! These Mini Truffles are my go-to. They are the perfect size for snacking and filled with great things! Our truffle base is medjool dates- these are the largest sweetest dates you can find. DO check your dates before using them by opening each one up and looking inside to make sure they are free from small bugs. These truffles also have shredded coconut, almond paste for a creamy texture, and flax seeds for those health benefits! Make them, I promise you'll feel great about it!

Mini Vegan Chocolate Coconut Truffles
Recipe details
  • 20  truffles
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
Truffles
  • 10 medjool dates, pitted(one cup)
  • 2 Tbs soy milk
  • 1/4 cup coconut flakes(shredded coconut)
  • 1/4 cup cacao powder
  • 1 Tbs blanched almond paste, almond butter, or nut butter of your choice
  • 1 Tbs ground flax seed
Rolling- Cacao+ Honey Roasted Walnuts(for coating half the truffles)
  • 1/3 cup walnuts
  • 1/2 tsp honey
  • 1/2 cup cocoa powder
Instructions
Truffles
In a food processor, place dates, soy milk, and shredded coconut. Pulse until a paste forms.
Add nut butter, cocoa powder, and ground flax seed. Blend until the batter turns into a ball. It will literally form a ball in the food processor and become impossible to blend.
Topping
To make the honey roasted walnuts, finely chop the walnuts and place on a baking sheet. Drizzle with honey and roast at 175 celsius for 10 minutes. Double if you want to coat all the truffles- I did half half. Let cool.
Place your topping in a small bowl and take off teaspoon sized pieces of batter, roll into a ball and coat in topping. Place on a baking sheet in an airtight container and store in the freezer. Enjoy!
Estelle Chait
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Comments
  • Esperanza Lopez Esperanza Lopez on Jan 03, 2021

    I made these last night for dessert. I was secretly hoping my picky family wouldn’t like them so that I could have more for myself. Well, I had to make another batch because they flew off the plate. They’re delicious.
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