Vegan Truffles Toasted Coconut Food

VEGAN TRUFFLES - TOASTED COCONUT

Vegan Truffles - Toasted Coconut image

Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days.

Provided by FeliciaH

Categories Truffles

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¼ cups shredded unsweetened coconut, or to taste, divided
2 cups pitted Medjool dates
1 cup raw almonds
2 ¼ cups raw cocoa powder
½ cup cocoa nibs
½ cup agave nectar
2 teaspoons vanilla extract
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
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.
Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 50.1 g, Fat 17.4 g, Fiber 13.7 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 209.4 mg, Sugar 31.2 g

VEGAN TRUFFLES - TOASTED COCONUT

Vegan Truffles - Toasted Coconut image

Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days.

Provided by FeliciaH

Categories Truffles

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¼ cups shredded unsweetened coconut, or to taste, divided
2 cups pitted Medjool dates
1 cup raw almonds
2 ¼ cups raw cocoa powder
½ cup cocoa nibs
½ cup agave nectar
2 teaspoons vanilla extract
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
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.
Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 50.1 g, Fat 17.4 g, Fiber 13.7 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 209.4 mg, Sugar 31.2 g

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