Vegan Chocolate Truffles with Cashew Filling

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. 

plate of vegan chocolate truffles with cashew butter filling

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.  

plate of vegan chocolate truffles with more truffles behind them on a sheet tray

Ingredients in Vegan Chocolate Truffles 

For the perfect creamy center I used:

  1. Oats 
  2. Cashew Butter 
  3. Ground Flaxseed 
  4. 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: 

  1. Cocoa Butter
  2. Cocoa Powder 
  3. 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.

a vegan chocolate truffle bitten in half to show the inside

How to Make My Vegan Chocolate Truffle Recipe

Step 1: Make the Chocolate FillingOver 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!

vegan chocolate truffles on a sheet tray

More Raw Vegan Deserts

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white plate with vegan chocolate truffles

Vegan Chocolate Truffles with Cashew Butter Filling

These truffles are chocolatly on the outside and rich and creamy on the inside. The cashew butter and oats give this truffle the perfect chewy and creamy texture. Low on sugar and raw vegan. This desert is as healthy as they come!
4.81 from 21 votes
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Course: Dessert, Snacks
Cuisine: Gluten-Free, Plant Based, Raw Vegan
Keyword: Energy Bite, Vegan Chocolate Truffle
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 18 Truffles
Calories: 77kcal

Ingredients

Chocolate Coating

Cashew Oat Center

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!

Notes

These Truffles are best stored in the fridge.  They will last up to 10 days
Truffles will freeze for up to 3 months in an airtight container

Nutrition

Serving: 18Truffles | Calories: 77kcal | Carbohydrates: 7.9g | Protein: 1.9g | Fat: 4.7g | Saturated Fat: 1.9g | Sodium: 2mg | Potassium: 101mg | Fiber: 1.5g | Sugar: 2.3g | Calcium: 7mg | Iron: 2mg
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