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Coated vegan chocolate truffles on a plate with a blue tea towel next to it and a jug in the background.
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5 Ingredient Vegan Chocolate Truffles

Easy 5 Ingredient Vegan Chocolate Truffles made with cocoa powder and juicy Medjool dates. Rich, indulgent, and made without cream or coconut!
Course Dessert, Snack
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 15 truffles
Calories 90kcal
Author Samantha Pickthall

Ingredients

  • 3/4 cup whole raw almonds, either skin on or off
  • 140 g (10 dates) Medjool dates, pits removed, about 1 cup
  • 1/4 cup softened coconut oil, not melted or too solid
  • 4 Tbsp Dutch-process cocoa powder, or regular cocoa powder
  • 1/4 tsp instant coffee powder, not granules

Coating

  • 2 tbsp Dutch process cocoa powder, or regular cocoa powder
US Customary - Metric

Instructions

  • To a high-speed food processor, add almonds and pulse to a slightly chunky crumb, not too many larger chunks (refer to image in post).
  • Add dates, softened coconut oil, cocoa powder, and coffee.
  • Blend on high for 15-20 seconds or until the mixture sticks together.
  • Pick up approx. 1 tablespoon of mixture and roll into a ball. Place on a clean tray. Repeat with the remaining mixture.
  • Transfer to the refrigerator and chill for 30 minutes to firm up.

Coating

  • Place the remaining cocoa powder into a small bowl and set aside.
  • Have ready the container in which you will store your truffles.
  • Remove from fridge and lightly roll truffles in cocoa powder then place into your storage container.
  • Repeat with the remaining mixture.
  • Return to the fridge to firm up again and or enjoy now!
  • Store in a sealed container, refrigerated, for 1 week - 10 days.

Nutrition

Calories: 90kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7IU | Calcium: 25mg | Iron: 1mg