Serves 4
Vegan Coconut and Almond Truffles
By Amanda Hamilton, TV Nutritionist
Ingredients
60 g Almonds Ground or 60g of drained almond pulp from a Soyabella machine
80 g Dates
1/2 tsp Vanilla Essence
2 tbsp Maple Syrup
15 g Cocoa Powder
30 g Desiccated Coconut
Cooking Method
- In a food processor blend together the dates, almonds (or leftover almond pulp) until they form a crumbly paste. If it's too thick, add a little water, but only enough for it to just come together. Depending on personal taste, the truffle mixture doesn't need to be totally smooth; some nutty pieces and chunks can be a good thing. Add the cocoa powder and blend until mostly incorporated.
- Remove the nut mixture from your food processor and place it in a large bowl. Stir in half of the shredded coconut, maple syrup, vanilla extract and mix until smooth.
- If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly. Measure the truffle mixture out as about 1 heaping tablespoon each. Roll it into balls by rolling the mixture between your palms.
- Roll the truffles in the remaining shredded coconut.
- Truffles are best when cold. For best results place the truffles in the freezer and allow to them harden at least 1 hour. Store the remaining truffles in the freezer and allow them to soften at room temperature about 10 minutes before serving.