These obviously aren’t your average truffles, but as far as vegan truffles go these are amazingly good for you and super tasty. There’s no added sugars or fats, just healthy whole foods. These are the kind of snack I don’t mind my son snacking on before lunch time, even though they’re chocolate-y. They travel well, they taste good cold from the fridge or at room temperature, you can make them whatever size or shape you want, and they don’t cost a fortune to make. They’re filling and satisfying and perfectly sweet, but don’t make you crash 20 minutes later – unlike that cupcake masquerading as a muffin a lot of people like to snack on. What more can you ask for from a snack?
- 3/4 C almonds
- 1/2 C dates
- 1/2 C dried figs
- 1 tsp vanilla
- Pinch sea salt
- 2-3 tbsp unsweetened cocoa powder(or raw cacao for an added boost of antioxidants)
Blend the almonds till they become a fairly fine meal – but not quite till they turn into butter. Remove from your food processor and add the dates and figs. Blend till there are no large chunks of fruit left. Add all the other ingredients to the food processor including the previously ground almonds and blend. Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms. Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars. You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness. These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.