Chewy Vegan Chocolate Truffles
Chewy Vegan Chocolate Truffles
My brother is vegan so I try to find ways to make interesting dishes for him that are made with REAL whole ingredients. My issue with "veganism" is that so much of it is based on highly processed foods. That is NOT healthy. Having a healthy diet consists of high quality food made with real raw ingredients. With the Superbowl this weekend, I'm obviously putting together an epic menu and needed some vegan options for my brother. These truffles are made with real whole organic ingredients. They get their sweetness from organic mejool pitted dates and a lovely, chewy texture from rice cakes. What makes this recipe "just right" are the additions of the pure vanilla extract (for depth of flavor) and espresso powder (to enhance to chocolate flavor). Non vegans will love them too!
Equipment
- food processor
- sheetpan
- parchment paper
- small bowl
- 1 tbs measuring scoop
- 2 forks
Ingredients
- 6 organic rice cakes
- 2 1/2 organic pitted mejool dates
- 1 tsp pure vanilla extract
- 1/3 cup organic peanut butter
- 1/2 banana not overly ripe
- pinch Kosher Salt Diamond Crystal https://amzn.to/3ZRuGXG **
Coating
- 5 oz organic dark chocolate 70% cacao
- 1/2 tsp espresso powder
Instructions
- Break the rice cakes with your hands so they fit into the food processor. Pulse a few time so it resembles course crumbs. Next add all of the remaining ingredients (except for the coating ingredients). Continue to pulse until it's completely cohesive. Pinch the mixture together with your hands. It should stick together. If it doesn't, add a tbs more of peanut butter.
- Line a sheet pan with parchment paper. With a tbs size scoop (or measure), scoop balls and form with your hands. Roll it into a ball. Place on the parchment lined sheet pan. Continue with the remaining mixture. Freeze for 20 minutes.
- Meanwhile melt the chocolate in a small bowl in the microwave in 30 second increments. Add the espresso powder and mix. Dip each truffle into the chocolate. Place it back on the parchment lined sheet pan. Continue with remaining truffles. Place them in the refrigerator to set for 15 more minutes. You can enjoy or refrigerate for up to a week.
Notes
Note: I did run out of 70% cacao so I did use some 85% cacao. I find that to be pretty bitter so I did add a 1 tbs of pure organic maple syrup to that batch. You can also make with milk chocolate however that will not be vegan.
**Amazon Affiliate - I may receive compensation.
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2 Comments
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Mamta Kaji
🍫😋 a treat that’s healthy and delish!
Zahavalox
Yessss!! 🙂