Category: Truffles, bonbons and candies
Preparation time: 2 h 20 min
INGREDIENTS:
1 cup raw walnuts
1 cup raw pecans
1/4 tsp sea salt
1 tablespoon unsweetened organic dark cocoa powder
1/2 tsp ground cinnamon
1 1/4 cup organic vegan dark chocolate
10 pitted Medjool dates
1 tsp coconut oil
1/4 cup cacao nibs
Assembly:
Soak dates for 10 minutes in warm water. Drain water.
In a food processor or blender, combine walnuts and pecans and pulse on high until fine and mealy like flour. Pour into a separate bowl and set aside.
In the same food processor or blender, add pitted dates and pulse on high until a ball is formed.
Add half of the nut meal back into the blender along with all of the cocoa powder. Pulse until loose dough forms, adding a little bit of the nut meal at a time until mixture feels like a dough. You may not need all of the nut meal.
Roll dough into 1-inch balls and place on lined baking sheet.
Chill in the freezer, uncovered, for 2 hours.
Roughly chop dark vegan chocolate and place in a double boiler over low heat on the stovetop. Stir gently and slowly until melted and smooth.
Dip frozen truffles one at a time into melted chocolate using a fork. Tap on the edge of the bowl to remove extra chocolate and return truffles to the lined baking sheet.
Let stand a few minutes at room temperature to set up.
Serve.
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