How to Make Plant-Based Chocolate Truffles
Use these all-natural, plant-based ingredients like hazelnuts and dates to make rich chocolate truffles at home!
Ingredients
- ½ c. raw hazelnuts
- 12 Medjool dates pitted
- 2 T. cocoa powder unsweetened
- 2 T. coconut flour OR almond flour
- 1 T. coconut oil melted
- 1 ½ T. pure maple syrup
- 1 t. pure vanilla extract
- ¼ t. coarse salt
Optional Coatings:
- ¼ c. hazelnuts or almonds ground
- ¼ c. coconut flakes finely shredded
- 2 T unsweetened cocoa powder + ¼ t. each cayenne pepper and coarse salt
Instructions
- Place your Medjool dates in a small bowl of warm water and allow them to soak for 10-15 minutes.
- Line a large plate with wax paper or parchment. Set aside.
- Place all chosen coatings separately into shallow, rimmed plates. Set aside.
- Place hazelnuts into a food processor and process until a rough paste.
- Remove softened dates from the water and drain well. Add the dates and the cocoa powder into the food process with the ground hazelnuts and blend until smooth. Make sure to scrape the sides occasionally to ensure that the mixture is combined thoroughly. If the mixture is too thick, add drops of water one at a time until mixture becomes smooth and silky.
- Add coconut flour, coconut oil, maple syrup, vanilla extract, and salt to the chocolate mixture and blend again until thoroughly mixed.
- Remove mixture from food processor and place into a large glass bowl.
- Place bowl in fridge to allow to chill for around 10 minutes. This firms up the mixture and makes it easier to form into balls.
- Remove bowl from fridge, and scoop out the mixture using a melon baller or teaspoon. Roll each portion into a ball.
- Coat each ball with desired toppings.
- Once coated, place all truffles on the large prepared plate and slide into your fridge to chill for a few minutes.
- Serve and enjoy! Best kept chilled.
Tried this recipe?Let us know how it was!