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Vegan Chocolate Truffles By Ali Larter
Ingredients
1
cup
almonds
1/2
cup
raw cacao powder
2
tablespoons
plus extra raw coconut butter
1/4
cup
agave nectar or 6 pitted dates
Pinch
sea salt
1/4
teaspoon
cardamom
1/2
teaspoon
pure vanilla extract
Instructions
Place almonds in the bowl of a food processor. Pulse until coarsely chopped. Add remaining ingredients and pulse until mixed thoroughly.
Shape mixture into one-inch balls and place in a single layer in a shallow container. Freeze for 30 minutes or until firm.
Keep refrigerated for up to 2 weeks (they’ll never last that long!) or freeze in an airtight container or freezer bag for up to a month.
Before freezing, roll truffles in shredded coconut, crushed nuts, goji berries or cacao powder (basically anything yummy). Pig out!