Raw Cocoa Truffles with a Coconut Center & Cinnamon and Sucanat Coconut Truffles

I recently challenged myself  to create a sweet treat that my employees, with all their dietary issues, could eat. The requirements were that the treats had to be gluten-free, soy-free, nut-free (except almonds), banana free, minimal sugar and vegan of course. After some thought I came up with the cocoa truffles.

After making the cocoa truffles I had leftover coconut filling that I opted to roll into truffles on their own, but they were missing something. I decided to roll them in cinnamon and sugar and they came out delicious. Hubby and the little vegan preferred them that way and kept all of them for their afternoon snack. Speaking of snacks, these would make a perfect after school snack!

I’d also like to give a special shout out to Melissa Fitton at Loves to Eat Vegan, who sent me my box in the vegan food swap (hosted by The Verdant Life) I participate in. She sent me coconut nectar which I had never used. I love it!!!

Cocoa truffles (this recipe makes 35):
1 1/2 tbsp chia Seeds
4 1/2 tbsp water
1 1/2 cup raw almonds
12 dates
1/2 cup raw cacao
1/4 cup sucanat

Mix chia with water and set aside for 15 minutes.

In a food processor and a S blade pulse until it becomes completely ground (like almond meal.)

Add dates, cacao, sucanat and chia seeds. Turn processor on until the mixture forms a ball. Set aside. Clean out processor and make coconut mix (below.)

Coconut Center Ingredients:
1 tbsp Chia seeds
3 tbsp water
1/2 cup raw almonds
1 cup unsweetened shredded coconut
1 tbsp coconut oil
1 tbsp coconut nectar (you could use syrup or agave)

Mix chia with water and set aside for 15 minutes.

In a food processor and a S blade pulse until it becomes completely ground (like almond meal.)

Add coconut, oil, nectar, and chia seeds. Turn processor on until the mixture forms a ball. You are now ready to make the truffles.

Using a rounded teaspoon of the cocoa mix, roll it in a ball. split in half and stuff with approximately a 1/4 tsp of the coconut mixture. Seal ball back up and roll so it is smooth. Repeat until you have used all cocoa mixture. Eat as is or refrigerate.

Had I known how good these were going to be I would have made sure they were more evenly coated for the picture!

Cinnamon & Sugar Coconut Balls (I made 12):
Leftover coconut mix from above
1 tbsp sucanat
1 tsp cinnamon
1/2 tsp coconut nectar (could also use syrup or agave)

Mix sucanat, cinnamon and nectar together. Roll coconut mixture into rounded teaspoons. Roll in cinnamon mixture. Enjoy.

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6 Responses to Raw Cocoa Truffles with a Coconut Center & Cinnamon and Sucanat Coconut Truffles

  1. ninaherbert says:

    That’s a great result. It’s always a challenge with so many dietary requirements to consider.
    Think I’ll try making a nut free version of these, using sunflower seeds in place of the almonds. Sadly nuts and I have never been friends but I do find sunflower seeds to be a good substitution.
    Thanks for this recipe. 🙂

  2. Melissa says:

    I’m so glad you like the coconut nectar. 🙂 These look delicious! I think I’ll have to make the cinnamon and sugar ones soon. 🙂

  3. Pingback: BBQ/Potluck Ideas | Don't Fear The Vegan

  4. Pingback: Food Swap – August | Don't Fear The Vegan

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