Description
These vegan truffles are incredibly decadent and impressive yet only require a few simple, everyday ingredients. Rich, caramel dates blend with walnuts and cocoa and are then coated with melted dark chocolate topped with crunchy pretzels for the perfect sweet and salty dessert.
Ingredients
- 1.5 cups packed, soft pitted dates
- 4 tbsp cocoa powder
- 1/2 cup chopped walnuts or walnut pieces
- 1/2 tsp sea salt
- 6–8 pretzels, crushed, or more as needed
- 1/2 cup finely chopped dark chocolate or dairy-free chocolate chips
Instructions
- Place the medjool dates in a food processor with the cocoa, sea salt and walnuts and mix until it forms a thick dough (I like to pulse a few pretzels to the truffle mixture too!). Roll into 16 balls and place on a parchment or wax paper-lined baking tray that will fit in your fridge or freezer. Place in the freeze while you prepare the chocolate and pretzels.
- Crush the pretzels in a bowl with the bottom of a small dish or measuring cup.
- Place the chocolate in a bowl and melt in the microwave or melt using a double boiler, then roll each truffle in the melted chocolate until coated and place back on the baking sheet. Sprinkle generously with crushed pretzels.
- Place the baking sheet in the fridge or freezer until the chocolate has hardened.
- Enjoy! Store in the fridge or freezer. They’ll keep in the fridge for up to 2 weeks and freezer for up to 2 months.