Vegan Dark Chocolate Truffle Recipe

  

Looking for an easy, fun, and healthy dessert to wow your family and friends with this holiday season? Well, look no further, because we’ve got you covered! This rich and creamy chocolate truffle recipe with coconuts and toasted almonds is a must-have. I stumbled upon it while experimenting in my kitchen a few years ago, trying to make something completely different with dark chocolate. But somehow, I ended up with these delicious and decadent chocolate truffles. It was a happy accident and one I’m excited to share with everyone! 

 

Servings: 14 

Serving size: 1 truffle 

Prep time: 1 hour  

Cooking time: 10 minutes 

 

Ingredients 

  • 1/3 cup raw almonds 
  • 1/4 cup unsweetened cocoa powder 
  • 1/2 cup canned coconut milk 
  • 1 cup dark chocolate chips (70% cocoa) 
  • 1 cup shredded sweetened coconut 

 

Directions: 

  1. Preheat oven to 350°F.  
  2. Place almonds on a baking sheet and toast for 10 minutes. Set aside to cool. 
  3. Place dark chocolate chips in a medium microwave-safe bowl and microwave for 1 minute and 30 seconds. Remove from microwave and stir with a spoon, until chocolate is smooth.  
  4. In a small bowl, stir together coconut and coconut milk. 
  5. Add coconut mixture to a food processor and pulse for 30 seconds. 
  6. Add toasted almonds to coconut mixture and pulse for another 20-30 seconds. 
  7. In a medium bowl, stir together coconut-almond mixture and melted chocolate. Refrigerate for 1 hour. 
  8. Place cocoa powder on a sheet pan or plate.  
  9. Scoop 1 tablespoon of coconut, almond, and chocolate mixture and roll into a truffle. 
  10. Roll truffle in cocoa powder until well-coated. Repeat with remaining truffle mixture. 
  11. Refrigerate truffles for 30 minutes and serve at room temperature. 

                       

                      Other options for coating truffles: 

                      • Crushed almonds 
                      • Crushed pistachios 
                      • Crushed walnuts 
                      • Dark chocolate sprinkles 

                       

                      Cooking note: Store truffles in an airtight container in the refrigerator for up to 5-7 days. 

                       

                      Nutrition per serving:  

                      Calories 145, Total fat 11 g, Carbs 10 g, Fiber 3g, Sugar 6g, Protein 2g. 

                       

                      The Science:

                      Dark Chocolate 

                      Chocolate comes from the fruits of cacao trees (Theobroma cacao). The fruit, also called pods, are home to the edible seeds, known as cacao beans. Each pod can hold up to 60 beans.  

                      These beans are rich in flavanols, which are compounds known for their antioxidant and anti-inflammatory capabilities.

                      Dark chocolate has a higher percentage of cacao, up to 2-3 times more than milk chocolate- making it the healthier and better choice for a delicious treat or when incorporating it into a dessert recipe.  

                       

                      Almonds 

                      These crunchy and nutrient-rich nuts are packed with plant-based protein, fiber, healthy fats and key nutrients like vitamin E, magnesium and riboflavin.

                       

                      Coconuts and Coconut Milk 

                      This tropical fruit contains manganese, an important mineral that is necessary for bone health and the metabolism of carbohydrates, proteins, and cholesterol. In addition, coconuts are a good source of iron, copper, and selenium.

                       

                      References:  

                      1. The Nutrition Source. Harvard. 2020. https://www.hsph.harvard.edu/nutritionsource/food-features/dark-chocolate/
                      2. Szalay, J. Livescience.com. 2020.https://www.livescience.com/51627-almonds-nutrition.html
                      3. Avila, D. S. et al. Metal Ions in Life Sciences, 13. 2013. 199–227.https://doi.org/10.1007/978-94-007-7500-8_7