Anyone who knows me knows I love chocolate. Being vegan and sugar-free doesn’t always leave me with a lot of options for indulging in my chocolate addiction. Making my own truffles is the best way to treat myself to something yummy while still sticking to my eating lifestyle.
These raw, vegan, nut-free and refined sugar-free truffles are absolutely worth it. They’re perfect for just about any food intolerance and can make a great after-dinner treat or food gift for someone watching their sugar intake. And what they lack in refined sugar and nuts, they make up for with intense taste.
This Valentine’s Day, treat yourself to an extra truffle or two without the sugar crash!
- 14 dates pitted and softened in hot water for 5 minutes
- ¼ cup cocoa powder plus about ½ cup more for rolling
- ¼ cup shredded unsweetened coconut plus about ½ cup more for rolling
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tsp almond extract vanilla extract works as well
- 1 pinch salt
- Line a baking sheet with wax paper and set aside.
- Pour about ½ cup of cocoa powder and shredded unsweetened coconut into two separate small bowls. Set aside until you are ready to roll your truffles.
- In the bowl of your food processor, process all the ingredients until combined. The mixture should be sticky, but not runny or stiff.
- Measure out the mixture by the tablespoon and use your hands to roll out 16 truffle balls.
- Roll each truffle in shredded coconut, cocoa powder, or alternate between the two.
- Keep refrigerated until serving. Enjoy cold or at room temperature.