Homemade Vegan Chocolate Truffles

Name: Homemade Vegan Chocolate Truffles
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Ingredients: 4 1/2 cups organic medjool dates, pitted; 1 cup dark chocolate, 70%; 1 tablespoon organic cocoa powder; Zest and juice from 1 organic blood orange; 1 tablespoon organic maple syrup; 1 teaspoon Mexican vanilla extract; 1 cup organic walnuts; 1/4 teaspoon pink Himalayan salt; 1/2 cup chopped, semi-ground organic pumpkin seeds; 1/2 cup mixture of half organic cocoa powder and organic ground cinnamon; 1/2 cup mixture of half black sesame seeds organic chia seeds

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Prep Time: 80

Cook Time: 25

Total: 105

Servings: 60

Instructions

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Step 1

Preheat oven to 350 °F/175 °C.

Step 2

Place walnuts on a baking sheet and roast for 10 min until golden brown. Cool completely.

Step 3

Then place nuts in a food processor and pulse until finely chopped.

Step 4

Pitt your dates; composting your pits.

Step 5

Temper your chocolate; stove top double boiler method or 15-20 second increments in the microwave.

Step 6

In a blender, add pitted dates, salt, zest, and orange juice. Blend until a very smooth cream.

Step 7

Add dark chocolate and maple syrup to food processor and mix for 2 minutes until smooth.

Step 8

Place the date mix in the fridge for a couple of hours until firm.

Step 9

Use your palms to make perfect round sized truffles.

Step 10

Coat them in different toppings.

Step 11

Place the truffles in small boxes, lined with paper liners, and wrap them up.

Step 12

They keep best in fridge, but can be frozen for up to 3 months until you need them.

Step 13

Makes 60 truffles.

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