This healthy vegan chocolate truffles recipewas developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her blog, Eat Good 4 Life.
I have always loved truffles, and often make them from scratch for a guilt-free, indulgent treat. Making your own truffles allows you to control the quality and types of ingredients used. These vegan chocolate truffles are healthier than anything I’ve found in stores, and they’re 100% gluten-free and vegan.
For this truffle recipe, I used jumbo Medjool dates as the main ingredient, because they are one of the sweetest and most luscious varieties of dates. They lend the perfect consistency, and make the treats nice and dense like traditional truffles. Dates are naturally fat-free, and rich in potassium and dietary fiber, so they are truly a wonderful ingredient. If you don’t have dates on-hand, or you don’t like the taste, you can also use dried figs or dried plums. These are both great alternatives that will give you the same results in terms of texture and sweetness, although the taste will be a bit different.
Along with the Medjool dates, I used a combination of other healthy ingredients to provide addtional texture, nutrition, and flavor. I added almond flour to help the consistency, and to make the truffle mixture less sticky and easier to work with. Naturally gluten-free and low in carbs, almond flour is suitable for many diets. It adds high levels of protein, healthy fats, and fiber to the truffles. Cacao powder was also a must-have ingredient, to create that perfect, rich chocolate taste. I used all natural, organic cacao powder with no sugar or additives; just high levels of antioxidants, fiber, magnesium, and iron.
Chia seeds offer the truffles a unique texture, and as a superfood, they’re chock-full of health benefits. They are the richest plant source of omega-3 essential fatty acids, which protect against inflammation and support your heart. Chia seeds are also extremely rich in dietary fiber, and help you feel full longer. The addition of organic flaxseed meal makes these truffles a true powerhouse of omega-3 and fiber. Ground flaxseed also helps digestion, and provides ample amounts of protein, calcium, and iron.
I used different ingredients to coat the truffles, including the almond flour, cacao powder, and chia seeds. My favorite coating is unsweetened shredded coconut because it gives a nice appearance, texture, and taste. You don’t have to use all four types of coatings, but using a variety of coatings enhances the aesthetic appeal. Chopped nuts also make a great coating for a nutty flavor and delicious crunch. Chopped walnuts and pistachios are my favorite nut coatings.
These vegan chocolate truffles are the perfect energizing treat that you can even add to your kids’ lunch boxes. My kids love these so I always try to have them on-hand. I normally double the batch and freeze half of them for later. This recipe can also be made into truffle bars, instead of truffle bites,depending on the shape you prefer.
I hope you get to make these healthy truffles. They are sure to delight everyone in your household, including the little ones.
Healthy Vegan Chocolate Truffles Recipe
Category: Gluten-Free, Recipes, Tasty Snacks, Vegan
Servings: 24 truffles
Ingredients
- 2 cups jumbo Medjool dates, pitted
- 1 cup almond flour
- 1/4 cup chia seeds
- 1/4 cup flaxseed meal
- 1/4 cup cacao powder
- 1/4 cup agave syrup or maple syrup
- 2 tbsp almond milk
Truffles:
- Cacao powder
- Chia seeds
- Almond flour
- Unsweetened shredded coconut
Coatings:
Instructions
- Place all the truffle ingredients in your food processor and pulse until the mixture comes together. Transfer the mixture to a small bowl.
- Roll the mixture into small balls and coat them with either almond flour, cacao powder, chia seeds, or shredded coconut.
- Store in an airtight container for up to 5 days.
https://blog.nuts.com/healthy-vegan-chocolate-truffles-recipe/
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
11 Responses to “Healthy Chocolate Truffles Recipe {Vegan}”
EricaDo you think I could use figs instead of dates??
- Meghan Remedios
Hi Erica – Yes, dried figs are a great substitute. They lend the same texture and sweetness, although the taste will be slightly different. Use 2 cups of figs for the recipe in place of the dates.
SarahMy daughter is allergic to almonds, can the milk and flour be substituted with coconut milk & flour?
- Meghan Remedios
Hi Sarah – The almond milk can certainly be substituted with coconut milk. As for substituting the almond flour, we would recommend using another nut flour such as cashew flour if she’s not allergic. The consistency will not be the same with coconut flour. Hope that’s helpful!
- MA Ray
I substituted the dates with figs, the almond flour with hemp protein, and instead of agave syrup, I used raw organic honey..I have to admit .they were awesome!
MinakshiCan one make almond milk at home and the recipe if possible. Thanks.
- Meghan Remedios
Hi Minakshi – Yes, you can certainly make almond milk at home! Our registered dietitian created this easy-to-follow almond milk recipe for our customers: https://www.youtube.com/watch?v=rPo_MBEhB6w
Gail CantafioAre these vegan truffles good for diabetic people. I sure hope so. I love all your products that I have ordered and I will keep getting my Chia Seeds, unsweetened cherries and cacao nibs from you, always so fresh and delivered when you say. Love this company so much, I highly recommend getting what you need from this company as they are just great. Thanks for all your healthy foods. Stayin Alive Gailmeluv@aol.com
[…] Store in an airtight container for up to 5 days. Makes about 24 truffles. Click here to see the full recipe from The Nutty Scoop. […]
JudyI was wondering also, do you store them on the counter or in the fridge or freezer? Thanks! BTW, I made these & rolled them in ground almonds, chopped pecans, unsweetened shaved coconut & cacao nibs. I can’t say how pleased I am about how they turned out. Delish! Thanks for the recipe!
- Stephanie Hart
Hi Judy! So glad you’re loving this recipe. We recommend storing them in the refrigerator in an airtight container for no longer than five days. 🙂
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