Many adjectives can describe these vegan truffles: sweet, chocolatey, decadent. Even better, they are healthy and low-fat at the same time! You can have some for dessert or eat the whole recipe for breakfast (which is what I did). They’re also super easy to make; all you need is a food processor to blend the ingredients.
If you’re a student living at college, I recommend investing in a small food processor for your dorm. They’re pretty inexpensive on Amazon; I just got this one and I love it. Having a food processor in my dorm has given me a lot more freedom to be creative with recipes while I’m away from home (and my kitchen). These new possibilities have really inspired me, and I’m excited to make more dorm-friendly recipes to share on here.
- 1/2 Cup Pitted Dates
- 1/4 Cup Raw Almonds
- 1 Tbsp Unsweetened Cocoa Powder
- 2 Tbsp Coconut Flakes (+ extra for rolling)
- 1-3 Tbsp Coffee (can be substituted for water but coffee brings out the flavor of the cocoa)
- Place dates, almonds, cocoa powder, and 2 tbsp coconut flakes in the food processer and puree. It will look very dry at this point.
- Pour in the coffee or water 1 tablespoon at a time until mixture comes together and can be molded in your hand.
- Take spoonfuls of the mixture and roll them into balls, then cover with the extra coconut flakes.