You’ll love this delicious gluten free and vegan treat! I love the extra chocolatey drizzle on these Chocolate Truffles!! So decadent and yummy!!

YOU GUYS!! These are amazing! I’m totally loving these little truffles! And they’re so easy!! I love food processor recipes that take just a few minutes make and only dirty one thing. These come together way too quickly. Liiiike so quickly that when you finish eating all the truffles, you have nooo issue immediately making another batch (or two).

I hoard the truffles. I treat them like little beautiful bites of glory. I save them for those beautiful 20 minutes when the kids’ naps overlap and I sit silently by myself. I savor them. Oh, and you can totally share them too, if you’re into that kind of thing.

This is such a yummy snack to tide over that afternoon hunger, pack for lunch, bring to a dinner party, gift to a loved one. I mean really, I can’t think of a scenario where these are not appropriate… ha! I just gave this recipe to my cousin who was making them for a new mama. I mean, I can’t think of a better snack during those 9pm, 12pm, 3am feedings! Plus, hemp seeds are a great source of protein to keep you full and sustain your energy!

Too yummy. Here’s what you do:

First, place the almond flour and hemp hearts in the food processor andd process for about 30 seconds.

Add the rest of the ingredients.

And process to combine.

Then roll in to balls, somewhere between large marbles and ping pong balls.

You can eat them just like this, or roll them in something else. I dipped mine in some dark chocolate, bute unsweetened coconut flakes or cinnamon would be awesome!!

Store them in the fridge. Enjoy these little puppies!

ChocolateTruffles

Author: Lindsay// The Toasted Pine Nut
Prep Time: 5
Total Time: 5

Description

You’ll love this delicious gluten free and vegan treat! I love the extra chocolatey drizzle on these Chocolate Truffles!! So decadent and yummy!!

Ingredients

1 cup almond flour
1/2 cup hemp hearts
1/4 cup cacao powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup unsweetened vanilla almond milk
2 tablespoons agave nectar
1/4 cup dark chocolate chips, melted

Instructions

Process almond flour and hemp hearts in the food processor for about 30 seconds.
Add the rest of the ingredients and process until combined.
Roll into balls, somewhere between a large marble and a ping pong sized ball.
Dip the balls in melted chocolate and place them on a plate lined with parchment paper.
Place the truffles in the fridge until the chocolate shell hardens.
Store in fridge until ready to eat!