VEGAN TRUFFLES
Provided by Giada De Laurentiis
Categories dessert
Time 4h10m
Yield 30 to 35 truffles
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper. In a medium bowl, combine the cashew cream and chocolate chips. Place the bowl over a pan of barely simmering hot water. Stir occasionally until the chocolate has melted and the mixture is smooth, about 2 minutes. Remove the pan from the heat and whisk in the agave syrup, vanilla and orange zest. Refrigerate the mixture until firm, about 1 hour.
- With a small ice cream scoop or a tablespoon-size round measuring spoon, spoon out the mixture onto the prepared baking sheet. With damp hands, roll the mixture into balls and return to the baking sheet. Refrigerate until firm, about 1 hour. Roll the truffles in your desired toppings and serve.
- In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.
- In a blender, blend the cashews and water at high speed until creamy and smooth, about 1 minute.
3-INGREDIENT CHOCOLATE DATE TRUFFLES {VEGAN, PALEO, NUT-FREE}
Easy, no-cook chocolate and date truffles that are vegan, Paleo, nut-free, added sugar-free and all-around amazing! They taste decadent, but are rich in nutrition and only 49 calories each.
Provided by Camilla
Categories Grain-Free Vegan Desserts
Time 30m
Number Of Ingredients 4
Steps:
- Place the dates in a small bowl; add enough boiling water to just cover the dates. Let stand for 10 to 15 minutes.
- Drain the dates, RESERVING 1/4 cup (60 mL) of the soaking water.
- Place the dates, coconut flour, cocoa powder, 3 tablespoons (45 mL) soaking water and (optional) salt into a food processor. Pulse, stopping to scrape the sides and bottom, until completely blended to a smooth, yet very thick, paste.
- Using a small cookie scoop or teaspoon, divide the dough into 14 equal portions. Roll each portion into a ball (they will measure about 1-inch/2.5 cm in diameter).
- The truffles can be enjoyed plain or rolled in coatings, such as cocoa powder, powdered sugar, finely chopped seeds or nuts, chopped unsweetened coconut flakes, natural sprinkles, cacao nibs, or Indian mukhwas.
Nutrition Facts : Calories 49 calories, Carbohydrate 11.8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.3 grams fat, Fiber 1.9 grams fiber, Protein 0.8 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize 1 truffle, Sodium 4.3 milligrams sodium, Sugar 9.5 grams sugar
EASY VEGAN TRUFFLES
Simple 30-minute vegan chocolate truffles in a decadent dark chocolate shell. The perfect healthier dessert for Valentine's Day, special occasions, or just because.
Provided by Minimalist Baker
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- Place pecans and walnuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.
- Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
- Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
- Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. (If they aren't quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in freezer to chill - you should have about 14 truffles.
- In the meantime, melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
- Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
- Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.
Nutrition Facts : ServingSize 1 truffles, Calories 291 kcal, Carbohydrate 25.8 g, Protein 4 g, Fat 20.6 g, SaturatedFat 6.9 g, Sodium 46.8 mg, Fiber 5 g, Sugar 17.5 g, UnsaturatedFat 12.17 g
CHOCOLATE FIG TRUFFLES
Steps:
- Blend the almonds till they become a fairly fine meal - but not quite till they turn into butter. Remove from your food processor and add the dates and figs. Blend till there are no large chunks of fruit left.
- Add all the other ingredients to the food processor including the previously ground almonds and blend. Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.
- Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars. You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness.
- These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.
VEGAN FLAX CHOCOLATE TRUFFLES
Make this easy and nutritious (no-sugar), omega 3 rich treat for your family
Provided by Swetha Sivakumar
Number Of Ingredients 7
Steps:
- Make a smooth date paste using a high powered blender. (Soak dates in water if you are having trouble getting a smooth paste)
- Add date paste and the rest of the ingredients to a bowl and mix well. Set aside for 20 minutes.
- After 20 minutes, the moisture gets absorbed by the flax seeds and the mixture becomes thick.
- Scoop them into the shape of truffles using an ice cream scoop. Truffles are ready.
- They taste even better the next day when the flavors get absorbed even more. Store these truffles in refrigerator only.
VEGAN CHOCOLATE DATE TRUFFLE
These vegan chocolate truffles are just a few natural ingredients but so delicious! This would be excellent with almonds as well! Some of the chocolate-covered balls can be rolled in some coconut or chopped nuts or sprinkle the tops with sea salt.
Provided by Charley
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h21m
Yield 34
Number Of Ingredients 8
Steps:
- Put dates, cashews, coconut, water, cocoa powder, coconut oil, and espresso powder in an oiled food processor; blend until evenly combined. Form mixture into balls using oiled hands. Arrange balls on a waxed paper-lined baking sheet; chill in refrigerator for 1 hour.
- Melt 1/2 of the chocolate chips in a microwave-safe bowl for 30 seconds; stir and microwave again for 30 seconds until chocolate is mostly melted. Add remaining chocolate chips to bowl and stir until all the chocolate is melted.
- Rub hands with oil and dip balls in the melted chocolate; remove with a fork, allowing excess chocolate to drip back into bowl. Arrange chocolate coated truffles on the baking sheet. Chill for 1 hour.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 15.7 g, Fat 4 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 20.3 mg, Sugar 10.9 g
CHOCOLATE TRUFFLES (VEGAN)
These truffles are so delicious, super easy to make, and way better for you than regular truffles because there is zero cream in the recipe, which makes them vegan! My friends have nick-named them "good for you Truffles." I have to credit Chef Jenny Brewer for this recipe and Allison Garcia for taking the photos. Your friends and family will love them - guilt free. Enjoy!
Provided by Lisa Clarice
Categories Candy
Time 1h10m
Yield 24 balls, 24 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate and non-dairy milk in microwave.
- Mix together melted chocolate/milk with nut butter and vanilla in a food processor or mixer until well blended.
- Chill for at least one hour.
- Scoop out chocolate mixture to form small balls and roll in chocolate powder or crushed nuts or coconut - just about any combo you'd like.
- Serve immediately or place back in fridge if serving the next day.
VEGAN CHOCOLATE TRUFFLES
Decadent chocolate truffles usually contain heavy cream, but coconut milk works wonders as a substitute in these vegan chocolate truffles.
Categories dessert
Time 1h20m
Yield 30
Number Of Ingredients 3
Steps:
- Place half of chocolate in a medium bowl. Heat coconut milk until hot to the touch, then pour over chocolate. Cover bowl loosely with a towel and let stand 5 minutes, then stir until melted and smooth.
- Chill bowl until chocolate is firm enough to scoop but not rock hard, about 30 minutes. Scoop and roll tablespoon-size balls onto 1 piece of parchment paper; refrigerate.
- Meanwhile, place remaining chocolate in a bowl; microwave on high in 30-second increments, stirring until melted and smooth.
- Working 1 at a time, dip balls in chocolate, tapping off excess. Before chocolate has set, sprinkle with toasted coconut flakes if desired.
VEGAN CHOCOLATE TRUFFLES
Make these gorgeous vegan truffles as an edible gift for family and friends at Christmas. They're made with dairy-free chocolate and plant-based milk
Provided by Liberty Mendez
Time 25m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
- Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
- Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
- Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.
Nutrition Facts : Calories 67 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
HEALTHY VEGAN CHOCOLATE TRUFFLES (PALEO)
Rich, decadent vegan chocolate truffles that are healthy and paleo, too. Dipping in chocolate or rolled in jimmies or cocoa powder, they're oh so delicious but super clean!
Provided by Cheryl Malik
Categories Dessert
Number Of Ingredients 10
Steps:
- Place the dates in a medium bowl and pour hot water over them. Let sit about 5 minutes until softened, then drain. Remove pits and stems.
- Place dates in the bowl of a food processor, along with cocoa powder, coconut oil, and vanilla extract. Secure lid and process until a completely smooth paste. Continue processing until mixture forms a ball. Scrape out of food processor with a spatula into a medium bowl.
- Scoop out rounded teaspoons of the truffle mixture and place balls, without rolling, on a parchment-lined plate. Repeat until all mixture has been divided. Keep a small bowl of warm water near your workstation. Dip your fingers in the water to help remove the mixture from the teaspoon.
- Place truffle balls in the freezer for about 5-10 minutes to firm up. Remove from the freezer then roll all pieces between your palms to create even spheres.
Nutrition Facts : Calories 78 kcal, Carbohydrate 12 g, Fat 3 g, SaturatedFat 3 g, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
VEGAN CHOCOLATE TRUFFLES
These vegan chocolate truffles are rich and luxurious with a decadent chocolate ganache center smothered in dark chocolate. The perfect dessert for all occasions!
Provided by Alison Andrews
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Prepare the chocolate ganache. Add the chocolate to a mixing bowl.
- Heat the coconut cream to a simmer (you can do this either on a stove top or in the microwave, just be very careful if doing it in the microwave not to overheat and boil it over).
- Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, then mix it into a chocolate sauce.
- Place into the fridge to set. This will take a few hours (2-3 hours, you'll know it's set when you stick a knife into it and it's solid all the way down).
- When set, use an ice cream scoop or a spoon to scoop out even amounts of the ganache and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment lined baking tray.
- When all the balls are rolled, place into the freezer to harden.
- Prepare the chocolate coating. When the balls are nice and hard, add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing out to stir every 30-seconds until completely smooth and melted. Add in your coconut oil and stir in.
- Drop the balls into the chocolate one by one and use two teaspoons to manoeuvre the balls in the chocolate and back onto the parchment lined baking tray. Decorate with chocolate shavings.
- Return to the fridge for the chocolate to set and enjoy!
Nutrition Facts : ServingSize 1 Ball, Calories 202 kcal, Sugar 15 g, Sodium 1 mg, Fat 15 g, SaturatedFat 10 g, Carbohydrate 20 g, Fiber 3 g, Protein 3 g, UnsaturatedFat 2 g
RAW CHOCOLATE AND DATE TRUFFLES
Found on the Petite Kitchen Blog. Guilt free, dairy free, gluten free. What more could you ask for?
Provided by Kiwi Kathy
Categories Dessert
Time 5m
Yield 30 truffels, 30 serving(s)
Number Of Ingredients 5
Steps:
- If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
- Place the seeds and or nuts in to a food processer. Blend for a minute or so until a dense flour like consistency is achieved.
- Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
- Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
- The truffles can be kept at room temperature, but I find they are best kept in the fridge.
- Makes around 30 truffles. They will keep for 3-4 days.
Nutrition Facts : Calories 16.4, Fat 0.6, SaturatedFat 0.5, Sodium 4.5, Carbohydrate 3.3, Fiber 0.8, Sugar 2, Protein 0.4
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- Place the medjool dates in a food processor with the cocoa, sea salt and walnuts and mix until it forms a thick dough (I like to pulse a few pretzels to the truffle mixture too!). Roll into 16 balls and place on a parchment or wax paper-lined baking tray that will fit in your fridge or freezer. Place in the freeze while you prepare the chocolate and pretzels.
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