Ingredients
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the Truffle Shell:
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1 cup pitted medjool dates (about 15-20)
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1/4 cup unsweetened shredded coconut flakes
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the Filling :
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1/2 cup plus 2 tablespoons rolled oats (not instant)
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1/4 cup almond meal
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1/4 cup unsweetened shredded coconut flakes
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1/4 cup + 2 tablespoons raw cacao powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon sea salt
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1/2 teaspoon vanilla extract
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Toppings :
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1/4 cup chopped nuts (e.g., walnuts, pecans, almonds)
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1/4 cup seed -based chia jam or fruit preserves
Directions
Sub_title: An Oil-free, Gluten-free, High-fiber, Low-carb, Raw, Kid-friendly, Zero Waste, Whole foods plant-based, Spicy, Superfoods, Seasonal, Soy-free, Nut-free, Vegan Dessert Recipe Inspired By 36 Cuisines
Description: These scrumptious golden milk truffles are not only vegan but also oil-free and kid-friendly! They’re made with wholesome ingredients like medjool dates, almond meal, cacao powder, turmeric, ginger, and cardamom. The perfect dessert to enjoy after your next hearty vegan meal!
Ingredients:
For the Truffle Shell:
• 1 cup pitted medjool dates (about 15-20)
• 1/4 cup unsweetened shredded coconut flakes
For the Filling:
• 1/2 cup plus 2 tablespoons rolled oats (not instant)
• 1/4 cup almond meal
• 1/4 cup unsweetened shredded coconut flakes
• 1/4 cup + 2 tablespoons raw cacao powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
Optional Toppings:
• 1/4 cup chopped nuts (e.g., walnuts, pecans, almonds)
• 1/4 cup seed-based chia jam or fruit preserves
Instructions:
1. Prepare the truffle shell: Place the pitted medjool dates and shredded coconut in a food processor and process until well combined and sticky. This will take about 5 minutes. Set aside.
2. Prepare the filling: Add all the ingredients for the filling into a high-powered blender or food processor and blend on high speed until smooth and creamy. This should take about 2-3 minutes.
3. Roll out the truffle shell: Scoop out about 1 tablespoon of the date mixture and roll between your palms to form a ball. If the mixture is too sticky, you can lightly dust your hands with unsweetened shredded coconut flakes before rolling.
4. Press each ball flat onto your palm using another spoon or your fingers to create a bowl shape. You can use a small amount of remaining filling to fill any cracks if necessary.
5. Spoon in the filling: Carefully spoon in about 1-2 teaspoons of the filling into the center of each truffle.
6. Seal the truffle: Gently press one side of the truffle down towards the other side so that the filling starts rising up. Use your thumb and index finger to seal around the edges of the truffle.
7. Serve and store: Store any unused truffles in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Allow them to thaw at room temperature for 30 minutes before serving. Enjoy as a delicious snack, dessert, or even breakfast!
Note: If you prefer a firmer texture, place the filled truffles in the freezer for 10-15 minutes before serving.
Steps
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1
Done
|
Prepare the truffle shell: Place the pitted medjool dates and shredded coconut in a food processor and process until well combined and sticky. This will take about 5 minutes. Set aside. |
|
2
Done
|
Prepare the filling: Add all the ingredients for the filling into a high-powered blender or food processor and blend on high speed until smooth and creamy. This should take about 2-3 minutes. |
|
3
Done
|
Roll out the truffle shell: Scoop out about 1 tablespoon of the date mixture and roll between your palms to form a ball. If the mixture is too sticky, you can lightly dust your hands with unsweetened shredded coconut flakes before rolling. |
|
4
Done
|
Press each ball flat onto your palm using another spoon or your fingers to create a bowl shape. You can use a small amount of remaining filling to fill any cracks if necessary. |
|
5
Done
|
Spoon in the filling: Carefully spoon in about 1-2 teaspoons of the filling into the center of each truffle. |
|
6
Done
|
Seal the truffle: Gently press one side of the truffle down towards the other side so that the filling starts rising up. Use your thumb and index finger to seal around the edges of the truffle. |
|
7
Done
|
Serve and store: Store any unused truffles in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months. Allow them to thaw at room temperature for 30 minutes before serving. Enjoy as a delicious snack, dessert, or even breakfast! Note: If you prefer a firmer texture, place the filled truffles in the freezer for 10-15 minutes before serving. |
