Raw Vegan Chocolate Hazelnut Truffles
Source: Better Vegan Category: Vegan Desserts
Prep Time: 20 min Chill time: 1-2 hrs Total Time: 1-2 hrs 20 min Makes about 14 truffles
Raw I Gluten Free I Refined Sugar Free
About this recipe
These incredibly rich chocolate truffles are great as a dessert or as a snack. I used raw organic cacao powder for this recipe because of its amazing health benefits. Raw cacao has over 40 times the antioxidants of blueberries, is the highest plant-based source of iron, full of magnesium for a healthy heart and brain, has more calcium than cow's milk, and is a natural mood elevator and anti-depressant.* It is also full of proteins and healthy fats from a combination of walnuts, hazelnuts and hemp seeds. So feel free to enjoy your chocolate fix and feel good about it. One thing to be aware though is that cacao contains caffeine, so if you are sensitive to it, avoid this dessert in the afternoon.
1 cup raw walnuts (I use Kirkland Signature Walnuts)
1/2 cup packed pitted medjool dates (measured after pitting) (I use Terrasoul Superfoods Organic Medjool Dates)
2/3 cup hazelnut flour/meal (I use Bob's Red Mill Flour/Meal)
1/3 cup raw cacao powder (plus more for rolling) (I use Healthworks Cacao Powder Organic)
3 Tbsp. hemp seeds (plus more for rolling) (I use Manitoba Harvest Hemp Hearts Raw Shelled Hemp Seeds)
1/4 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
3 Tbsp. almond butter (or other nut or seed butter)
1 Tbsp. filtered water
Stevia, to taste
1. Prepare the ingredients.
2. Add walnuts to the food processor and pulse into a meal. Then add dates, hazelnut flour, cacao powder, hemp seeds, salt and almond butter. Mix to combine. Add a little bit of water, then mix again. The result should be a moist, dough-like mixture, which sticks together when you press with your fingers. If too dry, add a little more water. If too wet, add a bit more cacao powder or hemp seeds until the desired consistency is achieved. Taste for sweetness and add some stevia if you would like the truffles to be sweeter.
3. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate 10-20 minutes.
4. Scoop out rounded Tablespoon amounts and carefully form into balls - about 14. The dough will be somewhat stiff, so use the warmth of your hands to gently form/roll into balls.
5. Roll the balls in extra hemp seeds or cacao powder. Place in a air-tight container into refrigerator for 1-2 hours. Serve.
The truffles get a fudgy, sticky outer texture when rolled in cacao powder. For less sticky truffles, roll in hemp seeds or cacao nibs.
Store in an air-tight container in the refrigerator for up to 1 week or in the freezer up to 1 month.