This Chocolate Truffle recipe is raw, vegan and hands-down our favorite when we are looking to indulge without any of the guilt. Not to mention, these bad-boys are probably one of the quickest and easiest dessert recipes we’ve ever made. You throw everything into the food processor and you’re good to go. No baking required!
The special ingredient that makes these chocolate truffles delicious and diet friendly are the medjool dates! Dates are the perfect healthy swap for many desserts because of their sweetness and added fiber content. Their high fiber content slows the absorption of their natural sugar into the bloodstream, avoiding the insulin spikes that you would otherwise experience with a traditional chocolate truffle. Dates also pack a punch when it comes to minerals. They have potassium, zinc, copper, calcium phosphorous, iron, and magnesium, and they even have B vitamins (especially B6), vitamin A and vitamin K.
Here is what you will need:
Chocolate Truffles in the Raw
(Makes 12 truffles)
(Use all organic when possible)
- 2 cups Medjool Dates, pitted
- 1/2 cup Cacao Nibs
- 2 tablespoon Coconut Oil, softened
- 2 tablespoon Unsweetended Cacao Powder
- 3/4 teaspoon Sea Salt
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Cayenne
- 1 tablespoon Warm Water
- Unsweetened Shredded Coconut
- Cacoa Nibs
- Unsweetened cacao powder
Add all of Truffle Mix ingredients into a food processor (with the exception of the water). Pulse everything together until it starts to becomes smooth. Add water as needed until it forms a paste. Roll the paste into small balls, and then roll in your favorite toppings. We like to do a couple of each!