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  • Betcha Can’t: Vegan Fudge Truffles

    Thursday, March 7, 2013

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    OK, I hope I didn’t lose you at ‘vegan’. If you think you can’t make decadent chocolate truffles without so much as looking at a cow, think again!

    ’cause I’ve been a bit of a kick lately…and so are more and more Americans who are challenging themselves to eat less animals, less sugar and less hyper-processed food. How exciting! Turns out that coming up with recipes sans meat (or eggs, or cheese, or refined sugar….) is actually kind of fun and pretty darn delicious too.
    But I’m not a former chubby girl for nothing. I like to eat….and the food has to be worth eating.

    Like many of you, my weakness…my Achilles heal….my kryptonite…is sweets. I love baking. In fact, I prefer to bake. But I’ve discovered something about me and oh-so-sweet-just-baked treats. I can’t have them in my house. Just. Can’t. How to get this across. 

    The outcome is the same as one would imagine putting a batch of hookers or strippers under the same roof as Charlie Sheen would be. The (over)indulgence seems like and awesome idea at the time. Then the regret…..

    But what’s a girl to do. I mean, we gotta live, right? So, in a quest to create something




    …and low sugar I came up with these….

    Vegan Fudge Truffles

    They look decadent, right?! Wait til you see how easy and YUMMY they are! I plan to experiment with lots of different variations. So keep a look out…in the meantime, let me know what you think!

    (PS–this recipe is inspired by by friend Jennifer, who affectionately calls her version of these “raw balls’….did someone say Charlie Sheen??)

    Vegan Fudge Truffles

    © 2013 Kindred-Kitchen / Nancy Granada

    Betcha Can’t: Vegan Fudge Truffles

    servings: 15 truffles | time: about 15 minutes plus about an hour to chill

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    10 large Medjool dates (you can usually find these in the bulk section of many ‘health’ grocers, co-ops, etc.)
    3 TBSP. cocoa powder
    1/2 cup raw walnut pieces
    1/3 cup unsweetened flaked coconut
    2-3 tsp. stevia (to taste (I use 2 tsp. since the dates are already naturally very sweet))
    1 tsp. vanilla
    2 TBSP. cocoa nibs
    2-3 TBSP. boiling water
    shredded unsweetened coconut, cocoa powder and chopped walnuts for garnish


    1. Place the dates, cocoa powder, walnut pieces, flaked coconut, stevia and vanilla in the bowl of a food processor. Pulse several times to chop everything up

    2. Add the cocoa nibs and turn the processor on low

    3. While the processor is on, slowly drizzle in the boiling water, 1 TBSP. at a time until the mixture forms a loose ball

    4. Remove mixture from the processor bowl and place in a large glass bowl. Cover and put in fridge for about 45 minutes or until it’s firm enough to handle

    5. Take about a little more than a tablespoon of the mixture and form into a ball. Roll it in the cocoa, coconut or chopped walnuts. Continue with entire batch

    Truffles can be eaten right away, though they are better if refrigerated for at least an hour (preferably overnight) before being served.

    Store in an airtight container in the fridge for up to 1-week


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