An easy vegan recipe for chocolate truffles with an Italian twist: fresh rosemary! Enjoy a romantic evening at home while being transported to Italy with each bite! Made using three whole food plant-based ingredients.__________________Plant Diversity: Striving for 30 different plants per week for optimal healthThe number of plants in this recipe: 3 plants
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: vegan
Keyword: chocolate, truffles, Valentine's Day
Servings: 14
Calories: 189.84kcal
Equipment
truffle mold
high speed blender
cooktop
double boiler or pots and pans
baking sheet
freezer
Ingredients
½cuppine nutssoftened (or cashews)
1 ½tablespoonsrosemaryfresh
2medjool datesor other dates
½cupwaterfiltered
½teaspoonvanilla
1 ½cupsnondairy chocolate chipssemisweet or dark, or bars
½teaspoonflake saltsmoked or plain
Instructions
Before starting: Soften the nuts by soaking for a couple hours or boiling.
Add the nuts, rosemary, dates, and water to a strong blender and blend until very smooth and creamy.
Add the chocolate chips and creamy mixture to a double boiler (or pot inside a pan holding water). Heat over medium-high and stir frequently until chocolate has melted. Remove from heat.
Place the candy molds onto a baking tray to keep them from sliding or wobbling. Place the pot with melted chocolate onto a hot pad next to the sheet of candy molds. Use a teaspoon to carefully drop spoonfuls of chocolate into each candy mold. Make sure the molds has enough chocolate to fill the mold.
Once the molds are all filled, carefully bang it against the counter a few times to help settle the chocolate. Use the side of a spatula to smooth if you'd like.
Make room in your freezer for the baking tray and place it with the filled candy molds into the freezer and chill for at least four hours.
When the chocolates are cold enough, they will pop out of the molds without changing form. If the chocolate moves or bends when removing it from the mold, it's not done. Place it back in the freezer. If it pops out, put chocolates on a serving plate to enjoy immediately, or put in a container lined with parchment and chill until ready to eat.
Sprinkle flake salt over the tops and serve. Store in a sealed container with parchment between layers in the fridge for a few days or freezer for up to a few months.