Vegan Chocolate Truffles
I know there are plenty of similar recipes available on the Internet. But this one is special for me because we made it with my 15 year-old daughter when she had chocolate cravings during her vegan days. Yes, it’s a tough life! My 15 year-old girl went vegan and was very strong-minded about it for a period of just a little over two months. And during that time I was determined to support her inasmuch as I could, so I developed several vegan recipes. This is one of those recipes and gradually it became a staple in our household because these little truffles are so incredibly delicious and everyone loves and enjoys them. So here’s our version of a really nice treat so tasty that it is guaranteed to satisfy any sweet tooth, whether vegan or not 🙂
- 1/2 cup oat meal
- 8-10 large dates (use Medjool dates if you can find them)
- 1/3 cup raw cashews (pre-soaked in boiling hot water)
- about 2-3 tbsp bitter cocoa (use raw cacao powder if you have some)
- a couple of pinches of sea salt
- a few spoonfuls of hot water
- Place the oatmeal into your food processor and pulse a few times until you obtain a flour-like consistency.
- Remove the pits from the dates and cut them roughly into smaller pieces (to make the processing easier).
- Drain and place the cashew nuts into your food processor and pulse until you obtain a paste-like consistency. It’s ok if it remains a bit grainy.
- Now combine all ingredients along with the salt and cocoa powder in your food processor and process until it forms into a relatively stiff paste. Add some water as necessary to adjust the consistency.
- Take teaspoonfuls of the mixture and roll into nice little balls in your palm. Dip them in whatever coating you prefer. I generally use finely ground pistachios, almonds, hazelnuts, desiccated coconut or just cocoa.