Ingredients
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the truffles (makes about 2 dozen):
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1 cup raw cashews (soaked overnight and drained)
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1/4 cup unsweetened cocoa powder
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1 tsp ground cardamom
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1 tsp ground coriander
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1/2 tsp ground ginger
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1/2 tsp sea salt
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1/4 cup chopped dates (pitted)
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1/2 cup rolled oats
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1/4 cup coconut flakes
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1/4 cup almond milk
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ingredients :
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change things up, feel free to swap out any of the following ingredients:
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Nut butter : Try almond butter, peanut butter, sunflower seed butter, or other nut/seed butters.
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Chocolate chips : Add in 1/4 cup semi-sweet chocolate chips for a richer chocolate taste.
Directions
Subtitle: Gluten-Free, Grain-Free, High-Protein, Low-Carb, Oil-Free, Raw, Soy-Free, Sugar-Free, Vegan, Whole Foods Plant-Based
Description: These bite-sized treats are packed with exotic Middle Eastern spices, nuts, and seeds, making them perfect for satisfying your sweet tooth without compromising your vegan lifestyle. Plus, they’re super easy to whip up and can be customized with your favorite nut butter or chocolate chips!
Ingredients:
For the truffles (makes about 2 dozen):
• 1 cup raw cashews (soaked overnight and drained)
• 1/4 cup unsweetened cocoa powder
• 1 tsp ground cardamom
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 cup chopped dates (pitted)
• 1/2 cup rolled oats
• 1/4 cup coconut flakes
• 1/4 cup almond milk
Optional ingredients:
To change things up, feel free to swap out any of the following ingredients:
• Nut butter: Try almond butter, peanut butter, sunflower seed butter, or other nut/seed butters.
• Chocolate chips: Add in 1/4 cup semi-sweet chocolate chips for a richer chocolate taste.
Instructions:
1. Preheat your oven to 350°F (180°C). Line a small baking sheet with parchment paper.
2. In a high-powered blender or food processor, combine the soaked and drained cashews, cocoa powder, maple syrup, vanilla extract, and enough water to create a thick paste. Process until smooth and creamy, scraping down the sides as necessary.
3. Transfer the mixture to a large mixing bowl and stir in the remaining ingredients except for the oats and coconut flakes. Mix well to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the mixture becomes firm enough to shape into balls.
5. Meanwhile, prepare the roll-in topping by combining the oats and coconut flakes on a separate plate. Roll the chilled truffle mixture into walnut-size balls, then roll each ball in the oat and coconut mixture to coat evenly. Place the truffles back onto the prepared baking sheet.
6. If desired, place the baking sheet in the freezer for 10 minutes to set the chocolate chips and allow easier handling.
7. Once set, store the truffles in an airtight container in the fridge or freezer for up to 2 weeks. Enjoy!
Note: The truffles will keep their shape better if stored in the freezer. For a more melted and gooey texture, let them sit at room temperature for a few minutes before serving.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a small baking sheet with parchment paper. |
|
2
Done
|
In a high-powered blender or food processor, combine the soaked and drained cashews, cocoa powder, maple syrup, vanilla extract, and enough water to create a thick paste. Process until smooth and creamy, scraping down the sides as necessary. |
|
3
Done
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Transfer the mixture to a large mixing bowl and stir in the remaining ingredients except for the oats and coconut flakes. Mix well to combine. |
|
4
Done
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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the mixture becomes firm enough to shape into balls. |
|
5
Done
|
Meanwhile, prepare the roll-in topping by combining the oats and coconut flakes on a separate plate. Roll the chilled truffle mixture into walnut-size balls, then roll each ball in the oat and coconut mixture to coat evenly. Place the truffles back onto the prepared baking sheet. |
|
6
Done
|
If desired, place the baking sheet in the freezer for 10 minutes to set the chocolate chips and allow easier handling. |
|
7
Done
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Once set, store the truffles in an airtight container in the fridge or freezer for up to 2 weeks. Enjoy! Note: The truffles will keep their shape better if stored in the freezer. For a more melted and gooey texture, let them sit at room temperature for a few minutes before serving. |
