Vegan chocolate truffles with toasted coconut

    Vegan chocolate truffles with toasted coconut

    Recipe photo: Vegan chocolate truffles with toasted coconut
    3

    Vegan chocolate truffles with toasted coconut

    (6)
    1hr30min


    1 person made this

    About this recipe: Make homemade vegan truffles made with Medjool dates, almonds, cocoa nibs and coconut for a quick and easy treat.

    Ingredients
    Serves: 12 

    • 120g desiccated coconut, or to taste, divided
    • 350g pitted Medjool dates
    • 140g raw almonds
    • 200g raw cocoa powder
    • 90g cocoa nibs
    • 120ml agave nectar
    • 2 teaspoons vanilla extract
    • 1 teaspoon salt

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Spread coconut out on a baking tray. Line a separate baking tray with parchment.
    2. Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
    3. Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
    4. Fold 100g toasted coconut, cocoa nibs, agave nectar, vanilla extract and salt into date mixture until truffle mixture is well mixed. Roll mixture into tablespoon-size balls.
    5. Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the lined baking tray. Refrigerate truffles until hardened, about 1 hour.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    2

    I loved these. I will definitely be making it again. I used sea salt instead of regular and tasted much better.  -  28 Aug 2015  (Review from Allrecipes US | Canada)

    by
    1

    great basic chocolate treat - Here's what we did: we used acorn flour (made from harvesting white oak acorns, soaking and rinsing in cold water for 2-3 days, then coarse-chopping, drying at a low oven temp to preserve the oils, then running them through a grain or coffee grinder to a fine powder) as a substitute for half the cocoa powder, and also for final dusting. Also we used raw cashews instead of almonds, and maple syrup instead of agave. Acorns lent a salted carmel/nutty flavor. Very unique!  -  09 Nov 2015  (Review from Allrecipes US | Canada)

    by
    0

    Absolutely delicious! Would've been 5 star perfection if it had coconut or avocado or some kind of oil listed; it's extremely difficult processing dates without a touch of liquid and my kitchenaid processor was not very happy.  -  06 May 2017  (Review from Allrecipes US | Canada)

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