Guilt-Free, Dairy-Free Vegan Chocolate Truffles

Guilt-Free, Dairy-Free Vegan Chocolate Truffles might be just the side dish you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 12 and costs 81 cents per serving. One portion of this dish contains about 5g of protein, 15g of fat, and a total of 200 calories. Head to the store and pick up coconut oil, cashews, sea-salt, and a few other things to make it today. Several people made this recipe, and 713 would say it hit the spot. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by The Culinary Life. With a spoonacular score of 57%, this dish is pretty good. If you like this recipe, you might also like recipes such as Dairy Free Vegan Chocolate Truffles, Guilt Free Chocolate Truffles, and Healthy No Bake Chocolate Hazelnut Truffles (Paleo, GF, Dairy-Free + Refined Sugar-Free).

Servings: 12

Preparation duration: 30 minutes

 

Ingredients:

6 tablespoons agave nectar

2 cups cashews, soaked overnight in water and fully drained

1 tablespoon food-grade cocoa butter, at room temperature

½ cup dairy-free unsweetened cocoa powder + more for coating, if you like

¼ cup coconut oil, at room temperature

½ teaspoon finely ground sea salt

½ vanilla bean

Equipment:

blender

knife

bowl

Cooking instruction summary:

In the pitcher of a blender, combine cashews, agave, coconut oil, cocoa butter, and salt. Using a sharp paring knife, slit the vanilla bean down the center and use a spoon to scrape out the tiny beans, adding them to the blender. Blend to a smooth paste. Add cocoa powder and continue to blend until you've got a smooth, velvety texture.Spoon fudge into a bowl and cover. Place in the refrigerator for 20 minutes to solidify. While the fudge is chilling, line a plate with a piece of parchment. Once the fudge has chilled, use a half-tablespoon-sized cookie scoop to drop teaspoon-sized balls onto the parchment. Place the fudge back in the refrigerator for 10 minutes, and once they're cool, use your hands to roll the fudge into truffle balls. If you like, toss them into a bowl of cocoa powder to coat. Store in the refrigerator, in an airtight container, for up to 2 weeks.

 

Step by step:


1. In the pitcher of a blender, combine cashews, agave, coconut oil, cocoa butter, and salt. Using a sharp paring knife, slit the vanilla bean down the center and use a spoon to scrape out the tiny beans, adding them to the blender. Blend to a smooth paste.

2. Add cocoa powder and continue to blend until you've got a smooth, velvety texture.Spoon fudge into a bowl and cover.

3. Place in the refrigerator for 20 minutes to solidify. While the fudge is chilling, line a plate with a piece of parchment. Once the fudge has chilled, use a half-tablespoon-sized cookie scoop to drop teaspoon-sized balls onto the parchment.

4. Place the fudge back in the refrigerator for 10 minutes, and once they're cool, use your hands to roll the fudge into truffle balls. If you like, toss them into a bowl of cocoa powder to coat. Store in the refrigerator, in an airtight container, for up to 2 weeks.


Nutrition Information:

Quickview
200k Calories
4g Protein
14g Total Fat
16g Carbs
6% Health Score
Limit These
Calories
200k
10%

Fat
14g
22%

  Saturated Fat
5g
37%

Carbohydrates
16g
6%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
100mg
4%

Caffeine
9mg
3%

Get Enough Of These
Protein
4g
9%

Copper
0.62mg
31%

Manganese
0.51mg
26%

Magnesium
82mg
21%

Phosphorus
156mg
16%

Iron
2mg
11%

Zinc
1mg
10%

Fiber
2g
8%

Vitamin K
7µg
7%

Selenium
4µg
7%

Vitamin B1
0.09mg
6%

Potassium
203mg
6%

Vitamin B6
0.09mg
5%

Vitamin B5
0.2mg
2%

Folate
6µg
2%

Vitamin B3
0.32mg
2%

Vitamin E
0.2mg
1%

Calcium
13mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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