The holidays demand chocolate decadence. They also require ease. And a dose (make that several doses) of energy throughout.
My 3-ingredient chocolate truffles cover all the bases! They are also incredibly easy to prepare, easily accesorized with gorgeous coatings (for gift-giving “wow!”), and (shh!) are energy balls in disguise.
- Added sugar-free
How to Make Vegan 3-Ingredient Date Truffles
In addition to their beauty, overall healthfulness, and ease of preparation, these chocolate truffles are also:
You can make them on the spur of the moment, too (just what the busy holidays, and all of us, need).
Step One: Soak the Dates
Begin by soaking 180 grams (about 6.4 oz/ 1 packed cup) whole, pitted dates in boiling water. This softens the dates, making them easy to blend into a paste. Drain the dates, reserving 1/4 cup (60 mL) of the soaking liquid.
Step Two: Blend Ingredients in Food Processor
Process the mixture, stopping to scrape the sides and bottom often, until completely blended and smooth. Aim for a thick, but still slightly moist paste.
Add a dribble more of the reserved liquid, or a sprinkle more of coconut flour and/or cocoa powder, as needed to achieve this consistency.
Optional: Add Flavorings
You can add kinds of flavor additions to the truffles, such as spices, citrus zest, and extracts. For a boozy truffle, consider replacing 1 to 3 tablespoons of the added soaking water with the spirit of your choice.
Step Three: Portion & Shape Truffles
Divide the ball into 14 equal portions. I used my small cookie scoop, but a regular metal spoon will work, too. Once the amounts look equal (pinch off and add more to some, less to others, as needed), roll into balls.
Optional: Add Embellishments
The truffles are done, unless you wish to give them a pretty coating. It’s definitely the time of year for adding embellishments, and my suggestions only add a few more minutes prep time, if that.
Pictured here are sesame seeds, chopped pepitas (green pumpkin seeds) , cacao nibs, and Indian mukhwas (mukhwas are colorful blends of seeds, herbs, and, sometimes, small candies; festive and flavorful!).
Other ideas for coatings include chopped unsweetened coconut flakes/shreds (plain or toasted), finely chopped nuts, cocoa powder, turbinado or confectioner’s sugar, finely chopped dried fruits (e.g., cranberries or apricots) or natural sprinkles.
Enjoy these for dessert or for pre- or post-workout snacking (perhaps not the boozy option :)).
How to Store the Truffles
Store the truffles in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.
Coconut Flour Tip
If measuring the coconut flour with measuring cups (as opposed to weighing), be sure to lightly spoon the flour into the cup to avoid overpacking.