Vegan Cashew Chocolate Truffles – No Bake

These Vegan Cashew Chocolate Truffles deliver an unmistakably decadent taste of chocolate, but they are a protein power house, vegan and No Bake.

These delicious Vegan Cashew Chocolate Truffles deliver an unmistakably decadent taste of chocolate, but they are refined sugar-free and loaded with good for you ingredients like nuts, chia seeds and oats. I used dates and maple syrup for a sweet, brown sugar like taste. A guilt free indulgence!

Vegan Cashew Chocolate Truffles - No BakeThe Vegan Cashew Chocolate Truffles are covered in vegan cookie crumbs, they have a soft, buttery texture also feel rich and satisfy. I prefer mine straight from the fridge with a cup of hot tea. We almost always keep a stash of these Vegan Cashew Chocolate Truffles since they are so easy to make, no baking involved, just a food processor, mix, scoop, refrigerate and enjoy a few each day.

Vegan Cashew Chocolate Truffles - No BakeSee what I mean? Just look at that center!

Try these Coconut Energy Bites for a tropical flavor!

5.0 from 1 reviews
Cashew Chocolate Truffles - Vegan, Sugar Free and No Bake
 
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Total time
 
These vegan chocolate cashew truffles deliver an unmistakably decadent taste of chocolate, but they are a protein power house, vegan and No Bake.
Author:
Recipe type: Snack
Serves: 12
Ingredients
  • 1 cup oats
  • 1 cup cashews
  • 10 dates, pitted
  • ½ cup peanut butter
  • 3 tbsp. unsweetened cocoa
  • ½ cup organic maple syrup
  • 2 tbsp. chia seeds
  • 6 vegan vanilla cookies
Instructions
  1. In a food processor, grind the oats finely. Place in a medium bowl.
  2. Grind the cashew and dates until a sleek soft mass is achieved, transfer to a medium bowl.
  3. Add the peanut butter, cocoa, maple syrup and chia seeds. Stir all the ingredients until thoroughly mixed.
  4. Cover and let chill in the refrigerator for half an hour.
  5. Grind the vanilla cookies, once the dough has chilled, form balls of whatever size you would like and roll them in vegan cookie crumbles.
  6. Store in an airtight container and keep refrigerated for up to 1 week.

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