Vegan chocolate truffles are one of those treats that’s super simple to make, packed with wholesome ingredients, and fun to prep ahead to enjoy all week long!
I love food processor recipes because they just take a few minutes make and you only have to clean up one thing.
These vegan chocolate truffles 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 and treat them like little beautiful bites of glory. It’s fun to 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.
if you love desserts, check out my post of 50+ Gluten Free Dessert Recipes! You’ll find everything from Chocolate Quinoa Crisps, to Gluten Free Peanut Butter Brownies, and Almond Flour Chocolate Banana Bread.
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! Plus, hemp seeds are a great source of protein to keep you full and sustain your energy!
Ingredients for Vegan Chocolate Truffles
- blanched almond flour
- hemp hearts
- cacao powder
- vanilla extract
- your favorite milk
- agave nectar
- chocolate chips
How to Make Vegan Chocolate Truffles
First, place the almond flour and hemp hearts in the food processor and process for about 30 seconds.
Add the rest of the ingredients and process to combine.
Then roll into balls, somewhere between large marbles and ping pong balls. If you find the batter a bit sticky, dampen your hands a bit to make the rolling easier!
You can eat them just like this, or roll them in something else. I dipped mine in some dark chocolate, but unsweetened coconut flakes or cinnamon would be delish too!! Check out How to Melt Chocolate Chips for an in-depth tutorial to get your chocolate chips silky smooth!
Store them in the fridge and enjoy one every time you walk by 🙂
- 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
- 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!
- Serving Size: 16
- Calories: 90g
- Sodium: 28mg
- Fat: 6.7g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5.7g
- Fiber: 2g
- Protein: 3.6g
Such a chocolatey treat!! xo