Creamy Chocolate Truffles for your Valentine

This past week I was invited to be on our local TV's morning news show to demonstrate some of my vegan and healthier chocolate recipes just in time for Valentine's Day. It was an absolute joy to do it, I had so much fun! I had prepared two recipes just in case we had time, but we didn't - 3 minutes goes by REALLY  fast! The first recipe I demonstrated was a Dark Chocolate Coconut Tart with a chocolate date nut crust. However we ran out of time on the show for my truffles, but they are SO good I have to post them so that people can make them! These truffles are creamy, sweet and richly chocolate-y but they are also healthier and will give you a quick dose of energy for whatever your Valentine's evening may hold :)

The recipe is simple and easy. Once you have formed your truffles, I encourage you to get creative with how you decorate these little gems. In the picture above I have used coconut, chopped almonds, shaved chocolate, and melted chocolate sprinkled with sea salt (my favorite). The variety will make them visually appealing as well as incredibly delectable. Make these for your sweetie (if you don't eat them all first) on Valentines Day and you will feel indulged yet healthy and energetic. Gone are the days of feeling weighed down and like you need to brush your teeth and run five miles to burn off your treat, this treat will leave you feeling loved and loving from the inside out.

Simply Healthy Chocolate Truffles

angelfood vegan treats

10 medjool dates, pitted and quartered

1/3 cup almond butter

3 tablespoons cocoa powder (or raw cacao powder)

1 tablespoon coconut flour 

2 1/2 tablespoons coconut cream ** see note below

1/2 teaspoon vanilla extract

Pinch of sea salt

Garnish:

Melted vegan semi-sweet chocolate, toasted coconut, chocolate shavings, chopped nuts or other toppings of your choice to roll/dip truffles in.

Put dates in a food processor and process until finely chopped. Add in almond butter and continue processing for 1-2 minutes until well blended. Add in cocoa powder, coconut flour. coconut cream, vanilla, sea salt, and process for another 1-2 minutes until very well blended and smooth. 

Transfer to a bowl and refrigerate for four hours or overnight. 

Use a melon baller to scoop out truffle mixture and use your hands to roll into balls. Then roll in coconut flakes, chopped nuts, or any other preferred topping to decorate the truffle. Or for added decadence, melt 1/2 cup vegan semi-sweet chocolate and use a toothpick to dip the truffle in the melted chocolate. 

Refrigerate and serve chilled.

** I recommend using Trader Joe's canned coconut cream (not milk) or you can buy a can of full fat Coconut milk then put it in the refrigerator without shaking it for a couple hours. Take it out and open it from the top and the coconut cream will have risen to the top. Scoop it out and measure out what you need for the recipe.

Makes 12-14 truffles