Description
These truffles are bursting with healthy ingredients that will give you energy. They are rich, gooey, decadent, and taste just as good as traditional truffles.
Ingredients
Units
Scale
- 1 cup raw, unsalted pecans
- 1 cup raw, unsalted almonds
- 10 to 12 medjool dates, pitted (If dates look dry soak them in hot water for 10 minutes, then drain from water before you use them)
- 1/2 cup unsweetened cocoa powder or cacao powder
- 1/8 teaspoon fine sea salt
- 1/3 cup fresh tarragon, chopped
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons merlot wine
- FOR CHOCOLATE SHELL:
- 1 1/2 cups vegan dark chocolate bar, broken up
- 1 teaspoon coconut oil
- FOR TOPPING: (optional)
- Cocoa or cacao powder
- Chopped cacao nibs
- Chopped raw pecans/almonds
Instructions
- Add the pecans and almonds to a food processor. Process until the nuts have turned into a
- medium-coarse meal. Transfer the nuts to a medium-sized mixing bowl and set aside.
- To the food processor add 10 pitted dates. Process until a ball has formed.
- Add the nuts back into the food processor and process until most of the nuts and dates are mixed together. Use a spatula to scrape the sides as needed. Add the cacao/cocoa powder, sea salt, and tarragon. Process until most of the ingredients are well incorporated.
- Next add the vanilla and 1 tablespoon of merlot at a time. Process until the mixture is very sticky and well combined. This is the point where you may need to add another date or two, if the mixture looks dry.
- If you are having a difficult time getting the dough well incorporated I found it helpful to remove the dough from the food processor into the mixing bowl and spoon half of the dough back into the food processor at a time. The dough should be mostly smooth, dense, and pretty sticky.
- Place the dough into the mixing bowl and chill the dough in the freezer for 15 minutes. This makes the dough easier to work with so your hands don’t get as sticky.
- After the dough has chilled scoop about a tablespoon of the dough and roll it into a ball. Place the dough ball on a rimmed baking sheet that has been lined with parchment paper. Repeat until all of the dough has been rolled into balls. You should have about 22 to 24 balls.
- Place the balls back into the freezer for 10 minutes.
- FOR THE CHOCOLATE SHELL:
- While the dough is chilling heat up your chocolate and coconut oil over a double boiler or in the microwave. Stir the chocolate frequently. Be careful not to overheat or burn the chocolate; you want to heat it gently.
- Use a toothpick or fork to skewer each truffle ball and dip it into the chocolate. Use a spoon to help coat the truffle completely in the chocolate. Tap the truffle on the side of the container a few times to allow the excess chocolate to drip off. Place the coated truffle back onto the parchment-lined baking sheet. Top with a sprinkle of cacao/cocoa powder, chopped nuts, or cacao nibs.
- Repeat this process until all the truffles are coated. Allow the chocolate shell to set at room temperature, or in the refrigerator.
- Serve immediately or store at room temperature for 1 week, or in the refrigerator for an extended life.
Notes
Flavors inspired by Giada De Laurentiis
Recipe heavily adapted from Minimalist Baker
