This. These. That’s all I have to say!!! What’s better than a moist, chocolatey truffle?! A healthy delicious truffle of course! This is one of the first plant-based recipes I would make when I first started eating healthy and cooking at home. They’re so incredibly easy to make. It’s almost too easy.
Traditionally, truffles are made with butter, heavy whipping cream and corn syrup (corn syrup is smoother than sugar and gives them their fine texture). However, all of those ingredients are exactly what I want to stay away from when feeding my face with chocolate! What I especially love about truffles are their rich, decadent fillings. This same (but healthier) taste can be achieved with this recipe. I really love the way these truffles have a moist filling. Best of all, almonds and pecans are good of you – they are a source of fiber and are good for cardiovascular health. 🙂
Cookie scoops always work best for this recipe. It’s so much easier than getting your hands all messy from rolling the truffles out. Plus, the scoops tend to leave a flattened bottom which actually looks more like a real truffle!
When rolled with the raw cacao, coconut and chopped almonds, these truffles are ready to be served. I even like to double-roll these truffles too. Why not? 🙂
If you have these five ingredients in your kitchen, you have enough for a chocolate craving. Enjoy!
- ½ cup pecans
- ½ cup almonds
- ¼ raw cacao powder
- 2 tablespoons maple syrup
- for dusting:
- ⅛ cup chopped coconut flakes
- ⅛ cup raw cacao powder
- ⅛ cup chopped almonds
- In a food processor, chop pecans and almonds until finely chopped.
- In a bowl, combine chopped nuts, cacao powder and maple syrup.
- With a spoon or cookie scoop, scoop out and round 13 truffles and place on parchment paper.
- Divide equally into three groups and gently roll the truffles in the almonds, coconut or cacao.
- These can be served immediately or chilled in the refrigerator.