These creamy raw vegan truffles are the easiest Valentine’s Day treat to make!  Choose from a 3 different kinds of raw truffles: chocolate truffle, raspberry truffle or pistachio truffle.  Better yet, treat yourself to all three! Rich, chocolatey truffles that are raw, vegan, gluten-free, paleo, sugar-free, and nut-free (except the pistachio one).  

I am trying hard to cut down on the amount of sugar I eat.  Over the holidays, I went on a sugar overload, and then participating in the vegan bake sale last week didn’t help matters.  With all the recipe testing and cookie baking I’ve done lately, I wanted to make a delicious chocolate dessert without any added sugar.  Enter raw vegan truffles.

Valentine’s Day is just a few days away.  Maybe you’ve got plans with your significant other.  Maybe you’ve got plans with a wine bottle like I do.  Either way, these creamy, chocolatey vegan truffles are the perfect Valentine’s Day dessert.  These truffles come together in just 5 minutes – it took longer to photograph them than it did to make!  Looks like it’ll be wine and truffles for me.

The center of these decadent truffles requires only 2 ingredients, dates and cacao powder.  No added sugar what so ever.  Just blend them in a food processor until it balls up.  Then scoop out in about 1/2 tablespoon chunks and roll into a ball.  The center of the truffle is the same for all three kinds; it’s the coating that changes the flavor.  For the coating, I chose to make some extra chocolatey with more cacao powder, then some nutty ones with crushed pistachios and finally some fruity truffles with freeze-dried raspberries.  They’re festive for Valentine’s Day, but I foresee myself eating these truffles all year round.

Print Recipe

Raw Vegan Truffles

These raw vegan truffles are sugar-free, gluten-free and nut-free. They require just two ingredients. Customize the coating to whatever you have on hand, I like to use cacao powder, crushed pistachios or freeze-dried raspberries.

Course

Dessert

Servings

truffles

Ingredients

Truffle center

• 2 tbsp cacao powder
• 6 pitted Medjool Dates

Coating (optional)

• 1 tbsp cacao powder
• 2 tbsp crushed pistachios
• 2 tbsp crushed freeze-dried raspberries

Course Dessert Servings truffles Ingredients Truffle center 2 tbsp cacao powder 6 pitted Medjool Dates Coating (optional) 1 tbsp cacao powder 2 tbsp crushed pistachios 2 tbsp crushed freeze-dried raspberries

Instructions

Truffles

1. In a food processor, combine the pitted dates and 2 tbsp of cacao powder. Process until a sticky ball forms. Scoop out about 1/2 a tablespoon worth of mixture and roll into a ball. Makes 6 truffles.

Optional coating

1. In a small dish, place the coating (either 1 tbsp cacao powder, 2 tbsp crushed pistachios, 2 tbsp crushed freeze-dried raspberries, or other preferred topping). Roll the truffle around in the coating to cover all sides.

Share this Recipe

Which raw vegan truffle would you eat first?  Pistachio, raspberry or cacao?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see your Valentine’s Day vegan truffle creations!  

Happy Valentine’s Day!

Becca

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Linking up with Annemarie, Rachel, Deborah and Sarah for Meatless Monday! Check out other Meatless Monday posts on their sites!