Vegan Chocolate Truffles
Brightly colored Easter baskets filled with chocolate bunnies, chocolate eggs and sweet candy are part of my childhood memories. Those were the innocent days when I did not think much about what was in those treats and just enjoyed them. As I strive to make healthier choices, my thinking has changed. So this year I came up with a chocolatey treat without any baggage – vegan chocolate truffles.
Easy, Healthier Treat
This recipe for chocolate truffles with walnuts, cocoa powder and coconut oil are a rich treat; better for you than what’s in the old Easter baskets. Using a food processor makes them a snap to create. With no dairy or animal products, they are even vegan. Just serve them and don’t tell anyone your secret.
Easter Chocolate Truffle
Wanting to come up with an alternative Easter treat that tasted marvelous but that I felt better about eating and serving, I created this chocolate truffle recipe. Chocolaty, indulgent little mouth-sized bites that satisfy that Easter sweet tooth. Not just for Easter, they work for other holidays and special occasions as well.
Many truffle recipes are based on solid, melted chocolate, heavy cream, butter and corn syrup – high in fat and sugar. This alternative version uses walnuts, cocoa powder, agave syrup, and extra virgin coconut oil, all healthier ingredients. Walnuts are nutrition-packed with omega-3 fatty acids, antioxidants, protein, and fiber. Raw cacao powder contributes antioxidants and important minerals like magnesium and iron.
Use a food processor to create a quick dough, refrigerate, roll into balls, refrigerate again, then roll in additional cocoa powder to serve. Skip the chocolate bunnies this year and try these chocolate truffles.
For more information on dicers, here is the Zeroll site with a size chart. They make the best ice cream scoop too!
You can also buy the dishers on Amazon. Here is a link to the #100 I use for the truffles
If you’ve not yet discovered coconut oil, here is what I use, from Dr. Bronner. It’s organic and unrefined. Use it as a cooking oil, butter substitute, shortening substitute in baking. It’s pure white, solid at room temperature and mild in flavor.