Servings: 20 truffles
Ready in: 15 minutes
Tired of standard Easter eggs and looking for a grown-up gift that will impress your family and friends? Want it to be simple to make, yet proper fancy looking as though you’ve spent hours in the kitchen? And plant-based and planet-friendly to boot? Well, look no further.
Just in time for Easter, these delicious vegan chocolate truffles make a great gift when placed in a mason jar and tied-off with a bow. What’s more, they’re an excellent addition to your Easter dessert table, looking great piled up in a bowl or accompanying any larger dessert as a side accessory.
They’re the perfect choccy treat without the animal cruelty, because Mother Nature should enjoy Easter too, right?!
As an added bonus, when you make them without the chocolate coating, you can store them in the fridge for a healthy go-to snack – if you don’t eat them all in the first sitting that is! Sweetened with the natural goodness of medjool dates, and possessing the health-boosting benefits of tahini and cashews, these truffles make the perfect snack-on-the-run. Bite-sized they may be, but lacking in flavour and energy they are not.
Best of all though, these vegan truffles are so simple to whip up. Five (or 7) ingredients and 15 minutes later and you’re done! Simply add the truffle ingredients to a food processor in two stages, blending until a dough-like consistency has formed. Then roll the mixture into small balls and chill in the freezer.
If you’re coating them in chocolate, a complete must for Easter time, then all you need to do is melt the chocolate along with some coconut oil, dip the truffles until fully coated, and let set again – too easy!
If making these chocolate vegan truffles depletes all your kitchen energy this Easter we have good news for you. With a few clicks you can order delicious, healthy plant-based meals prepared, packaged and delivered by the allplants team, right to your doorstep.
Chocolate Tahini Truffles
- 1 cup cashews
- 12 large medjool dates, pitted
- 2 tbsp tahini
- 3 tbsp cacao powder
- ⅛-¼ tsp salt (to taste)
- 75 g dark chocolate
- 2 tbsp coconut oil
- Cacao nibs
- Crushed nuts
To Make the Truffles
- Add cashews to a food processor and blend until they’re broken down (around 10 seconds).
- Add medjool dates, tahini, cacao and salt, and blend until the mixture reaches a dough-like texture (around 45-60 seconds).
- Form small truffles by rolling the mixture between your hands.
- Once they’re all rolled, let them chill in your freezer for 5-10 minutes.
Note: If you’re not coating them in chocolate, you can now either transfer them to the fridge to store, or coat in cacao powder (or nuts, coconut flakes etc.)
To Coat the Truffles
- While the truffles chill in the fridge, melt your chocolate in a bowl with two tablespoons of coconut oil.
- Remove the truffles from fridge, and drop a couple truffles into the melted chocolate until fully coated.
- Using a fork, remove them from the chocolate and transfer them to a parchment lined baking tray.
- Repeat with all of the truffles and place in the fridge to set.
Store the truffles in an airtight container in your fridge for up to a week, or in your freezer for up to 3 weeks.
Don’t Want to Cook these Easter Holidays?
We have good news for you!
If you want to take a break from shopping for, preparing and cooking your lunches and dinners this Easter (or at any time!) we’re here to help.
With just a few clicks, you can order delicious plant-based meals from the allplants website.