Serves 4

Vegan Coconut and Almond Truffles

Vegan Coconut and Almond Truffles

By Amanda Hamilton, TV Nutritionist


60 g Almonds Ground or 60g of drained almond pulp from a Soyabella machine

80 g Dates

1/2 tsp Vanilla Essence

2 tbsp Maple Syrup

15 g Cocoa Powder

30 g Desiccated Coconut

Cooking Method

  1. In a food processor blend together the dates, almonds (or leftover almond pulp) until they form a crumbly paste. If it's too thick, add a little water, but only enough for it to just come together. Depending on personal taste, the truffle mixture doesn't need to be totally smooth; some nutty pieces and chunks can be a good thing. Add the cocoa powder and blend until mostly incorporated.
  2. Remove the nut mixture from your food processor and place it in a large bowl. Stir in half of the shredded coconut, maple syrup, vanilla extract and mix until smooth.
  3. If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly. Measure the truffle mixture out as about 1 heaping tablespoon each. Roll it into balls by rolling the mixture between your palms.
  4. Roll the truffles in the remaining shredded coconut.
  5. Truffles are best when cold. For best results place the truffles in the freezer and allow to them harden at least 1 hour. Store the remaining truffles in the freezer and allow them to soften at room temperature about 10 minutes before serving.

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