Last week, I posted a recipe here for these amazing silky chocolate truffles. God, that’s got to be one of my absolute favorite recipes. It’s not very healthy, but treating yourself to a little delicious melt-in-your-mouth chocolate truffle every now and then doesn’t hurt.
Nevertheless, it’s definitely not vegan, and wouldn’t it be great if there was a healthy version of those truffles…chocolate truffles so healthy that you could eat multiple at a time and not feel bad about yourself? Not that I ever feel guilty about overeating chocolate truffles, but y’know, for the people who do.
So now, I present to you…healthy, vegan, and naturally sweetened chocolate truffles!!! Ooh – and they come together using just 5 main ingredients.
These are actually very similar to the other chocolate truffle recipe. They melt in your mouth as long as you keep them at room temperature (they weren’t at room temperature when I took these photos, so if they don’t look super duper smooth and velvety in the photos – that’s why. Trust me, they were silky AF later on!)
Oh, and there’s a bonus element to this recipe. Thanks to the dates, you get this touch of caramel flavor next to the chocolate. Win!
Vegan Chocolate Truffles
Adapted from Harriet Emily
Makes 24 little truffles
- 3/4 cup (165g) medjool dates (about 16 dates), pitted and roughly chopped
- 3/4 cup (185ml) boiled water
- 1/2 cup (90g) extra virgin coconut oil
- 3/4 cup + 1 tablespoon (90g) raw cacao powder
- 1 teaspoon powdered stevia (or 1/2 teaspoon liquid)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- Toppings of choice (e.g. cacao nibs, shredded coconut…) (optional)
- Soak the pitted and chopped dates in the boiling water for 5-10 minutes to soften them
- Add both the dates and the water into your food processor, along with the coconut oil, and blend until smooth
- Add in the cacao powder, stevia, vanilla, and salt. Blend until smooth
- Transfer mixture into a container with a removable base, or a container lined with parchment paper/plastic wrap, smoothing it out
- Chill in fridge for at least 4 hours
- Remove from container, slice into squares, and serve. They taste best when served at room temperature