- 1/2 cup nuts ($1.00)
- 1/2 cup raisins or dates ($1.00)
- 3 tablespoons cacao powder ($.60)
- 1 teaspoon vanilla
- pinch salt
- 2 tablespoons coconut oil, melted ($.10)
- 2 tablespoons agave ($.20)
- 2 tablespoons cacao powder ($.40)
blade, process the raisins, nuts, cacao, vanilla, and salt until the
mixture starts to stick together. Using a rounded spoon, form eight
truffles. Put in the freezer to chill for at least a half hour.
melting the coconut oil and adding to the agave and cacao powder. If
this becomes stiff, just warm again slightly in a barely warmed oven.
Spoon the chocolate over the bottom of the truffles. This should set up
almost immediately as the sauce contacts the cold truffle. Then spoon
over the top, letting it cool to set. The chocolate sauce will harden
into a semi hard shell over the truffles for maximum chocolate impact.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.