Vegan Samoa Truffles
These no bake truffles are the perfect little bite and they taste exactly like those delicious little cookies you can only get once a year. Who needs Girl Scouts cookies anyway?
Me… I need them. It’s fine. I’ll survive but ONLY because I have this recipe in my tool box.
But when I can’t have them, I make these and these completely fit the bill! Like I said, no-bake goodies are the way to go. They come together with practically no ingredients at all and the best part?? ALL the measurements are in 1/2 or 1 increments. No weird 2/3 cup + 1 tbsp situations up in here. Simply 1/2 tsp, 1 tsp, 1/2 cup or 1 cup. BOOM DONE.
If you’re anything like me, you might be running on about negative brain cells from all the holiday celebrations. In just a few short days, we will be celebrating again for New Years which mean the brain cells that we have left might disappear as well. Do yourself a favor and take the thinking out of you New Years party treat! The hardest part is waiting for all the chocolate to set. Everything else can be done in minutes!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Vegan Samoa Truffles
The perfect little party treat for people that like things as easy as 1,2,3!
- 1 cup Desicated Coconut
- 1 cup Coconut Flour
- 1/2 tsp Salt
- 1/2 cup Cashew Butter
- 1 tsp Vanilla Extract
- 1/2 cup Date Syrup
- 1/2 cup Coconut Oil
- 1 cup Dairy-Free Chocolate
- 4-5 Medjool Dates *optional- see notes
- 1/4 cup Flaked Coconut *optional
Before you get started, grab a baking sheet and line it with parchment paper. Set aside.
In a medium sauce pan over low heat, toast the coconut until it just turns golden. It happens quick! About 2-3 minutes.
While the coconut is toasting, place the coconut flour and salt in a medium-large bowl and set aside.
Once the coconut is done toasting, remove the pan from the stove and replace it with a small sauce pan. Add the coconut oil, date syrup and cashew butter. Whisk over medium low heat until they are all combined. About 2 minutes.
Pour the wet mixture over the coconut flour and salt. Stir to combine.
Grab your parchment paper lined baking sheet. It’s not time to form the truffles! The mixture will still be warm so be careful. Take a 1 tsp measuring spoon and scoop out 30-40 truffles placing them on the baking sheet after rolling them in your hands slightly. Place them in the freezer to completely cool down. About 20-30 minutes.
Once the truffles are cooled, it’s time to heat up the chocolate. In a small bowl, add the chips or chopped up chocolate (I added a tbsp of coconut oil as well to make it silky). Heat the chocolate in 30 second increments until it is fully melted, making sure to stir in between. Mine took about a minute.
Add a couple truffles to the bowl, turning them around with a fork until they are fully covered. Lift each truffle up with the fork and tap the fork on the bowl to get the excess chocolate off. Place it on the parchment lined baking sheet. Repeat 5 million times.
Place the truffles back into the freezer until the chocolate has set. About 10 minutes.
While the truffles are setting, you can make the optional date paste drizzle. Simple blend your dates in a high speed blender with 2-3 tbsp of boiling water. Once the truffles are done setting, drizzle them with the date paste and top with more toasted coconut (optional)
These truffles are best kept in the freezer- pull them out 30 minutes before party time (as in party time in your mouth) and enjoy!
*Dates that are pre-pitted are usually really dry and don’t blend well. If you only have pitted dates, soak them in boiled water for 10 minutes before blending.