VEGAN TRUFFLES

KEY INGREDIENTS

Cashew Butter

Maple Syrup

Almond Flour

Vanilla Extract

Dairy Free Chocolate

Coconut Oil

TRUFFLES

COATING

Cocoa Powder

Optional Toppings: hemp seeds, shredded coconut or sea salt.

Cinnamon

Using a fork; mix nut butter, maple syrup and vanilla.

INSTRUCTIONS

Slowly add flour, cacao powder, cannamon & salt.

Scoop out 1/2 tablespoon-sized dough; roll it into a ball, repeat.

Add to lined baking sheet & place in the freezer for 10-15 minutes.

FREEZE

Melt chocolate & coconut oil; using a spoon dip the truffles and return to pan.

COATING

Zig zag any remaining chocolate on top; return to freezer for 10-15 minutes.

Top with hemp seeds, shredded coconut or sea salt. Serve & enjoy!

Coat with white chocolate for scrumptious snowballs.

TOP TIPS

Hu’s Kitchen Gems OR Lily’s Sweets are recommended dairy-free chocolate brands.

These vegan truffles can be stored in the freezer for 2-3 months!

MORE EASY VEGAN DESSERT IDEAS

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VEGAN CHOCOLATE CHIP COOKIES

VEGAN BANANA BREAD

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