No-Bake Chocolate Coconut Truffles to Satisfy Your Sweet Tooth
When a craving hits this holiday season, make sure you’re fully stocked up on these vegan-approved two-bite energy balls.
| Servings |
| 36truffles |
| Servings |
| 36truffles |
Ingredients
- 1 cup almonds raw, roughly chopped
- ½ cup walnuts raw, in pieces
- 12 Medjool dates (about 200 g), pitted
- ¾ cup unsweetened coconut shredded
- ¼ cup cocoa powder
- 2 tbsp coconut oil
- ¼ tsp sea salt
- 20 dried apricots (about 120 g), quartered
Servings: truffles
Units:
|
Ingredients
Servings: truffles
Units:
|
Instructions
- In a food processor, combine almonds, walnuts, dates, ½ cup (125 mL) of the coconut, cocoa powder, coconut oil and sea salt. Pulse until mixture is blended and begins to clump together. Pulse in dried apricots until finely chopped.
- Place remaining ¼ cup (50 mL) coconut in a small bowl. Roll truffles into 1 tbsp (15 mL) balls; roll each in coconut, pressing lightly to coat.
- Place on a waxed-paper-lined tray and refrigerate until firm, about 1 hour.
- Tip: Coconut oil can be replaced with canola, vegetable or avocado oil. Keep truffles refrigerated between layers of waxed paper in an airtight container for up to 5 days or freeze for up to 1 month.
Recipe Notes
Per truffle: 68 calories, 1 g protein, 4 g fat (2 g saturated fat), 8 g carbohydrates (2 g fibre), 0 mg cholesterol, 17 mg sodium
