7-Ingredient- Vegan Chocolate Truffles. Create the perfect healthy desert for any occasion without baking in twenty minutes flat. This vegan chocolate truffle recipe is so easy. They’re chocolatey on the outside and chewy on the inside. The best part is that they are ultra healthy without sacrificing deliciousness.
These yummy balls go by many names. Energy Bites, Doughnut Holes, Truffles, Snack Balls, etc…. have you tried them? They’re so much fun to make. You can put almost anything in them for a wide variety of flavor. many Vegan energy balls use dates as the main ingredient. I wanted to create raw vegan energy balls without dates.
I was inspired by the almond energy bites I had at a vegan juice bar in Long Branch, New Jersey. These balls weren’t grainy or gummy like the traditional date walnut balls I usually make. They were smooth and round with the perfect texture, chewy without falling apart. I had to recreate them.
The balls from The Herd were made of almonds, oats and flaxseed. While they were addictive I wanted to kick them up a notch by adding raw vegan chocolate. So two days later I came up with the winner.
Vegan Chocolate Truffles with a Cashew Butter and Oat Filling.
Ingredients in Vegan Chocolate Truffles
For the perfect creamy center I used:
- Oats
- Cashew Butter
- Ground Flaxseed
- Maple Syrup
You can swap out the cashew butter for any type of nut butter. Almond or sunflower butter will work just as well. You can use peanut butter for the kids. I don’t use peanut butter because of the aflatoxins found in peanuts. Aflatoxins are known to cause mold.
For the Raw Vegan Chocolate Coating:
- Cocoa Butter
- Cocoa Powder
- Powdered Sugar
If you don’t have cocoa butter you can use coconut oil instead. But the chocolate will melt quicker when you take it out of the refrigerator. The chocolate on these truffles doesn’t melt at room temperature. Which makes them great for a snack on the go or a desert the can be left out of the fridge. Perfect for entertaining.
How to Make My Vegan Chocolate Truffle Recipe
Step 1: Make the Chocolate Filling: Over a double boiler melt cocoa butter. Once melted turn off the heat. While Whisking add in the cocoa powder and powdered sugar. Whisk mixture until its velvety smooth. Set in the fridge while you make the balls.
Step 2: Make the Cashew Center: In a food processor combine oats, flaxseed, maple syrup, and cashew butter. Grind on the highest setting until one large ball of dough forms. Using a Tablespoon measure out 18 segments of dough. Roll each tablespoon of dough into a ball with your palms. Place on a parchment lined baking sheet.
Step 3: Coat the Truffles in Chocolate: Remove the chocolate from the fridge. Roll the balls in the chocolate coating and place them back on the baking sheet. Allow to set in the fridge for 10 minutes. Enjoy!
More Raw Vegan Deserts
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Vegan Chocolate Truffles with Cashew Butter Filling
Equipment
Ingredients
Chocolate Coating
- 1/4 C Cocoa Butter
- 1/4 C Cocoa Powder
- 2 T Powdered Sugar
Cashew Oat Center
- 1 C Rolled Oats raw
- 1/2 C Cashew Butter
- 1/4 C Ground Flaxseed
- 2 T Maple Syrup or Agave
Instructions
Make the Chocolate Filling
- Over a double boiler melt cocoa butter. Once melted turn off the heat. While Whisking add in the cocoa powder and powdered sugar. Whisk mixture until its velvety smooth. Set in the fridge while you make the balls.
Make The Cashew Center
- In a food processor combine oats, flaxseed, maple syrup, and cashew butter. Grind on the highest setting until one large ball of dough forms.
- Using a Tablespoon measure out 18 segments of dough. Roll each tablespoon of dough into a ball with your palms. Place on a parchment lined baking sheet.
Coat The Truffles
- Remove the chocolate from the fridge. Roll the balls in the chocolate coating and place them back on the baking sheet. Allow to set in the fridge for 10 minutes. Enjoy!
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