Chocolate Truffles with Sea Salt

 

Chocolate Truffles with Sea Salt 4Chocolate Truffles with Sea Salt 3

Listen up party people! These truffles are about to rock your world. I love chocolate…but who doesn’t?! Anyway, I got the inspiration for these truffles from The Kitchy Kitchen’s raw-vegan truffles. I fell in love with her recipe the first time I made it but for those who don’t totally love cayenne in their desserts or unsweetened cocoa powder covering them, they were a bit of a hard sell. I decided I wanted to try to make these truffles a bit sweeter. I removed the cayenne and did not roll them in unsweetened cocoa powder. Instead, I went with a hard chocolate shell with a pinch of sea salt to add a savory element. I hope you’ll try this recipe and let me know how it goes!

Chocolate Truffles with Sea Salt 2

 

Chocolate Truffles with Sea Salt

Makes 12-14 trufffles

Special Equipment: food processor

Ingredients:

  • 2 cups medjool dates, pitted
  • 1 cup vegan chocolate chips
  •  2 tbsp coconut oil, melted
  • 2 tbsp cocoa powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • sea salt (enough to sprinkle on top)

Instructions:

  1. If you do not have fresh dates, soak them in hot water for 10 minutes
  2. While dates are soaking blitz a half cup of vegan chocolate chips in your food processor until they look like the photo below
  3. Drain and dry the dates and add them to your food processor along with the coconut oil, cocoa powder, kosher salt, & cinnamon
  4. Mix ingredients until smooth
  5. Coat hands with coconut oil and roll mixture into one-inch size balls
  6. Place on a sheet pan with parchment paper and place in freezer to firm up a bit
  7. While truffles are freezing, melt remaining 1/2 cup of chocolate
  8. Dip each truffle in melted chocolate and top with a pinch of sea salt
  9. Return to freezer to harden outer layer of chocolate
  10. Store in refrigerator  (If there’s any left to store!)

Chocolate Truffles with Sea Salt

Notes:

  • Make sure to soak your dates if you didn’t buy them fresh.
  • You can buy chopped chocolate but I usually have vegan chocolate chips on hand and they haven’t failed me yet (I use the mini ones)
  • Save the bowl that you melt your coconut oil in and you can use the remnants to coat your hands before rolling the truffles
  • While you’re rolling the truffles, you may need to rinse and re-coat your hands with oil one or two times
  • Melt chocolate in a double boiler or in the microwave on 50% power in 30 second increments, stirring in between

 

If you try this recipe, let me know how it went in the comments below! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!

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