No-Bake Chocolate Coconut Truffles to Satisfy Your Sweet Tooth
When a craving hits this holiday season, make sure you’re fully stocked up on these vegan-approved two-bite energy balls.
Servings |
36truffles |
Ingredients
Servings: truffles
Units:
|
Instructions
- In a food processor, combine almonds, walnuts, dates, ½ cup (125 mL) of the coconut, cocoa powder, coconut oil and sea salt. Pulse until mixture is blended and begins to clump together. Pulse in dried apricots until finely chopped.
- Place remaining ¼ cup (50 mL) coconut in a small bowl. Roll truffles into 1 tbsp (15 mL) balls; roll each in coconut, pressing lightly to coat.
- Place on a waxed-paper-lined tray and refrigerate until firm, about 1 hour.
- Tip: Coconut oil can be replaced with canola, vegetable or avocado oil. Keep truffles refrigerated between layers of waxed paper in an airtight container for up to 5 days or freeze for up to 1 month.
Recipe Notes
Per truffle: 68 calories, 1 g protein, 4 g fat (2 g saturated fat), 8 g carbohydrates (2 g fibre), 0 mg cholesterol, 17 mg sodium