Vegan coconut almond truffles

If you tried these truffles, I bet you wouldn’t believe me that they’re vegan. They’re actually very sweet and entirely raw – no baking required. Below is a recipe I used inspired by Vegan Baking. Make them for yourself or serve up at your holiday party. Enjoy!

Ingredients (makes about 15 truffles):

  • 1 cup dates
  • ½ cup walnuts
  • ½ cup almonds
  • ½ cup + 2 Tablespoons raw cocoa powder
  • ½ cup shredded sweetened coconut
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • Finishings – I recommend unsweetened coconut and ground pistachios


  1. In a food processor, blend together the dates, walnuts and almonds until they form a crumbly paste. If it’s too thick, add a little water, but only enough for it to just come together. Depending on personal taste, the truffle mixture doesn’t need to be totally smooth – some nutty pieces and chunks can be a good thing. Add the cocoa powder and blend until mostly incorporated.
  2. Remove the nut mixture from your food processor and place it in a large bowl. Stir in the shredded coconut, maple syrup, vanilla extract and almond extract. Mix until smooth.
  3. Roll the vegan truffle mixture into balls. If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly. Measure the truffle mixture out as about 1 heaping tablespoon each. Roll it into balls by rolling the mixture between your palms.
  4. If you wish to coat the truffles in finishings, do this while you roll them. Roll truffles in your desired toppings.
  5. Enjoy right away or for best results, freeze for at least an hour and then let soften at room temperature about 10 minutes before serving.


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