Sprinkling the tops of these dainty, plant-based truffles with a little bit of unsweetened cocoa powder makes a classic finish! Pretty photos are by Annie Oliverio at UnrefinedVegan.com.
These really yummy truffles are so easy to prepare using just four ingredients! Plus, they are oil-free, gluten-free, and (of course), they are vegan! Serve ’em with a cool glass of dairy-free milk for a satisfying snack. You can watch me serve these tasty truffles to The Ambassador of The Great American Songbook, Michael Feinstein, in our “Vegan Treats and Plant-Based Sweets” show, now on YouTube, HERE.

1

ABOUT THE RECIPE:

I made these Coconut-Date Truffles for Michael Feinstein when we filmed his interview for the television show and he loved them! I know you’ll love them too.

Makes 12 TO 14 Truffles

2

INGREDIENTS:

6 large Medjool dates
3 heaping tablespoons raisins
2 tablespoons unsweetened shredded dried coconut
2 tablespoons raw sunflower seeds
2 tablespoons unsweetened cocoa powder

3

INSTRUCTIONS:

Line a small baking sheet with unbleached parchment paper.
Put the dates, raisins, coconut and sunflower seeds in a high-performance blending appliance and process to the consistency of soft dough. (Stop the machine and scrape down the sides of the blender container as needed.)

4

Transfer the date mixture to a medium-sized bowl. Spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Put the cocoa powder in a small bowl.

Roll each truffle in the cocoa powder until completely coated and place on the prepared sheet. Refrigerate for at least 1 hour before serving. Stored in an airtight container in the refrigerator, truffles will keep for about 3 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

I made these Coconut-Date Truffles for Michael Feinstein when we filmed his interview for the television show and he loved them! I know you’ll love them too.

Makes 12 TO 14 Truffles

2

INGREDIENTS:

6 large Medjool dates
3 heaping tablespoons raisins
2 tablespoons unsweetened shredded dried coconut
2 tablespoons raw sunflower seeds
2 tablespoons unsweetened cocoa powder

3

INSTRUCTIONS:

Line a small baking sheet with unbleached parchment paper.
Put the dates, raisins, coconut and sunflower seeds in a high-performance blending appliance and process to the consistency of soft dough. (Stop the machine and scrape down the sides of the blender container as needed.)

4

Transfer the date mixture to a medium-sized bowl. Spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Put the cocoa powder in a small bowl.

Roll each truffle in the cocoa powder until completely coated and place on the prepared sheet. Refrigerate for at least 1 hour before serving. Stored in an airtight container in the refrigerator, truffles will keep for about 3 days.

Coconut-Date Truffles
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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