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Vegan chocolate truffles

Published: 14 Aug 19
Updated: 18 Mar 24

Everyone will love scoffing these dairy-free treats at Christmas time. Our homemade vegan Christmas truffles are made with cacao powder, dates and Brazil nuts and make a lovely edible gift, especially when wrapped up in small cardboard boxes.

Check out more no-bake Christmas desserts.

Easy
December 2013

Test kitchen approved

Makes 40
Hands-on time 15 min, plus chilling time

Check out more no-bake Christmas desserts.

Vegan recipes

Nutrition: per serving

Calories: 76kcals
Fat: 5.5g
Protein: 1.4g
Carbohydrates: 5.4g (3.2g sugars)
Fibre: 1.1g
Salt: 0.1g

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Ingredients

120g raw cacao powder (or cocoa powder), plus extra for coating
120g agave syrup
120g organic dates, roughly chopped
8 tbsp coconut oil (use a cold-pressed version such as Groovy Food from Tesco and Waitrose)
120g brazil nuts, roughly chopped
120g rolled oats
½ tbsp orange extract
Desiccated coconut to coat

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Method

Put all the ingredients except the desiccated coconut into a food processor and pulse until the mixture comes together. If the mixture is too wet, add more oats. If it’s too dry, add a little more coconut oil. Shape into a ball, then wrap in cling film and chill for 1-2 hours until firm.
Once set but still workable (see know-how), use your hands to roll out truffle-size balls, then roll these in the coconut flakes and/or extra cacao powder, leaving some uncoated.

Recipe from December 2013 Issue

Nutrition

Nutrition: per serving

Calories: 76kcals
Fat: 5.5g
Protein: 1.4g
Carbohydrates: 5.4g (3.2g sugars)
Fibre: 1.1g
Salt: 0.1g

delicious. tips

Taste the mixture as you go – if it’s too bitter, add more agave. For a boozy kick, mix in a splash of rum or Cointreau. If you don’t have any orange extract you can use vanilla extract instead.
The mixture will keep for up to 3 weeks, covered, in the fridge or it can be frozen for up to 3 months.
If it’s too hard to roll, take it out of the fridge for 30 minutes, then proceed.