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Chocolate Almond Butter Truffles

DessertsDairy Freegluten-freeVeganVegetarian
This plant-based vegan truffle recipe doubles as an energy ball!

Ingredients

  • 1/2 cup gluten-free old fashioned rolled oats
  • 2/3 cup tightly packed medjool dates (about 12 dates) pitted
  • 1 cup natural almond butter or peanut butter*
  • 1/4 cup maple syrup
  • 1 1/2 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 1 bar (8 oz / 225 g) dairy-free semi sweet chocolate cut into chunks
  • 2 tsp coconut oil
  • 1-2 tbsp bee pollen

Instructions

  • In a food processor, pulse oats until flour-like consistency. Add dates and pulse into smaller pieces. Then add the almond butter, maple syrup, cinnamon and sea salt. Pulse until smooth, doughy consistency.
  • Line a baking sheet with parchment. Spoon out 22 even portions of the dough and roll each one into balls. Place the balls on the sheet and place in the freezer until firm, about 15-30 minutes.
  • In a small pot, bring water to a low simmer over low heat. Place a heatproof glass bowl on top of the pot or use a double boiler. Add the chocolate chunks and coconut oil and slowly melt stirring as it melts.
  • Remove truffles from freezer and roll in melted chocolate using a spoon to manueuvre the ball to coat it entirely in chocolate. Place back on parchment paper. While it's still wet sprinkle with bee pollen.
  • Place truffles back into freezer to allow chocolate to harden.
  • Remove truffles from freezer 5 minutes before serving. Enjoy!

Notes

Makes approximately 22 truffles.
*For a nut-free option use sunflower butter.
This wonderful recipe is adapted from the Two Spoons cookbook by Hannah Sundarani
Find this recipe and more at https://www.joyoushealth.com/27586-blog-chocolate-almond-butter-truffles/