I love to bake and I make a lot of desserts. Sometimes though, I want a healthier and easier option. This recipe is so easy and requires no baking at all! Yep, all you need is a food processor. It has chocolate, pecans and coconut which remind me of German Chocolate cake but without all the guilt or refined sugar! They are also Gluten free. You can easily make this a raw vegan dessert by using cacao powder instead of cocoa powder. Now, I love German chocolate frosting but I just can’t seem to make a a batch without grabbing a spoon and the bowl of frosting and digging in. It has to be a once in awhile dessert or I’m afraid my health may suffer. I know my weaknesses!
When I make these truffles I get some of those same great flavors but in a healthier package. My kids love them too! Its funny. They won’t eat pecans plain. They won’t eat dates or coconut. They tell me they don’t like them. Once everything is blended together it becomes this magical treat they love! When they hear the food processor going they come running to the kitchen to see what I’m making. These are the same kids who can’t hear me call them several times, loudly might I add, for any other reason. If there is a processor, mixer or blender going though, they have perfect hearing! The good news is I love sharing these with them. I hope you love them too!
Delicious Vegan German Chocolate Truffles
You’ll love these truffles!
- 10 Medjool Dates (pitted (about 6.5oz or 180gr))
- 1 cup Pecans (raw)
- 1/2 cup desiccated coconut
- 1 tsp coconut oil
- 2 tbsp cocoa powder ((or cacao powder))
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Carefully remove the pits from the dates. I find it easiest to cut into one side of the date with a sharp knife and then open up the date with my hands and pull out the pit.
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Using the S blade in your food processor, pulse the pecans several times until they are crumbly.
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Add the Medjool dates to the pecans and pulse again several times to break down the dates and then mix the two ingredients together for 20 -30 seconds.
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Add the coconut and blend it with the other ingredients.
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Add the coconut oil and pulse several times to evenly blend it in.
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Add the cocoa powder and process again until everything is evenly blended. The mixture will start sticking together a little more now.
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Carefully remove the blade from the processor and then grab about a tbsp to a tbsp and a half of the mixture and squeeze it together in your hand. Roll it into a ball. You should get 12-15 truffles depending on the size. Your hands will get a little messy but that’s okay.
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Optional. Roll the finished truffles in some desiccated coconut. I usually leave half the truffles plain and roll the other half.
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Enjoy!
I like to put these into the refrigerator in an air tight container because I like them chilled as well as at room temperature. They never all make it to the refrigerator though and they’ve never lasted more than 24 hours around here.