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Vegan Chocolate Truffles By Ali Larter


  • 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


  1. Place almonds in the bowl of a food processor. Pulse until coarsely chopped. Add remaining ingredients and pulse until mixed thoroughly.
  2. Shape mixture into one-inch balls and place in a single layer in a shallow container. Freeze for 30 minutes or until firm.
  3. 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.
  4. Before freezing, roll truffles in shredded coconut, crushed nuts, goji berries or cacao powder (basically anything yummy). Pig out!