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  • {Recipe Redux} Vegan Fudge Truffles

    Wednesday, June 21, 2017

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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! Round of applause for the monthly recipe inspiration for this one.

    On the 21st of each month, I sit down to my computer to eagerly share a recipe I’ve developed specially for the monthly healthy recipe round-up featured on Recipe Redux. I’ve been a contributing blogger for nearly as long as The Recipe Redux has been offering up their monthly healthy-themed recipe challenges to dozens of healthy food bloggers. Not only has being involved in the amazing work they do inspired me to stretch myself outside of my healthy cooking comfort zone, the recipes that become part of each month’s list (and the amazing bloggers who share them) help all of our collective readers discover new ways to create and eat healthy and delicious food.

    So, I’ve been a bit of a kick lately…which, as serendipity would have it, feeds into this month’s Recipe Redux theme: small bite desserts in celebration of their 6th birthday. As a girl with a pretty well-developed sweet tooth, I’ve been working on coming up with a repertoire of treats that I can enjoy without all of the fat, sugar, etc. that usually comes along with indulging.  And guess what–more and more Americans are challenging themselves to eat less animals, less sugar and less hyper-processed food. #Winning. Turns out that coming up with recipes that are better for the body (but also satisfying for the soul) is actually pretty darn delicious.

    But I’m not a former chubby girl for nothing. I’m not proposing that life wouldn’t be just a little bit sad without a occasional hunk of cake or a scoop of full-fat (all the glory) ice cream on a hot summer day. I like to eat….and the food has to be worth eating. Because cake is my spirit animal. Always has been, always will be.

    Confession time

    I attempted to make gluten free cake pops for this month’s theme. Two words: unmitigated disaster. After two attempts I decided to go with a fool-proof bite sized treat that always pleases.

    Vegan Fudge Truffles

     

    I know, right?! Wait til you see how easy and YUMMY they are! They are delightfully chewy & deep, dark and fudgey. Pure decadence without all of the fat and sugar of a typical fudge truffle.

    I plan to experiment with lots of different variations. So keep a look out…in the meantime, let me know what you think!

     

    © 2017 Kindred-Kitchen / Nancy Granada

    {Recipe Redux} Vegan Fudge Truffles

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

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    ingredients:

    10 large Medjool dates (you can usually find these in the bulk section of many ‘health’ grocers, co-ops, etc.)
    4 TBSP. high-quality cocoa powder (I’m a fan of Dagoba and Scharffen Berger products (both can easily be purchased online))
    1/2 cup raw walnut pieces
    1/3 cup flaked coconut (sweetened or unsweetened)
    1-2 tsp. stevia (to taste (I used 2 tsp.))
    1 tsp. vanilla
    2 TBSP. cocoa nibs
    2-3 TBSP. boiling water
    shredded unsweetened coconut, cocoa powder and chopped walnuts for garnish

    directions:

    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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