2 cups raw walnuts, chopped well (reserve 1/4 cup for topping)
1 1/2 tbsps raw cacao powder
1/4 tsp sea salt
1/2 tsp ground cinnamon
12 medjool dates, pitted, chopped well
1/4 cup fresh water
1 80g. bar – 70% dark chocolate -, broken into squares
1 tsp coconut oil
Reserved crushed walnuts
Combine all ingredients and mix well with large spoon.
Once you have a dough that’s easy to form into balls, scoop out 1 tsp amounts and roll into balls. You should have about 18 truffles.
Place truffles onto parchment paper-lined pan and freeze for 1/2 hour.
In the meantime, melt chocolate with coconut oil over Bain Marie*.
Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with reserved crushed walnuts.
Place in freezer until chocolate coating is set.
If you haven’t eaten all of them by now, store leftovers in an airtight container and keep in freezer.
* Bain Marie: Place the chocolate squares + coconut oil in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it. Keep stirring while allowing the chocolate, together with the coconut oil, to melt until it is smooth, shiny and glossy.
This recipe has been inspired by Minimalist Baker’s Vegan Truffles.