Vegan truffles are one of my classic dessert.
For this recipe, dried fruit works wonders to make natural, dairy free truffles, rich in energy, taste and health.
This recipe includes the addition of Sicilian pistachios and the chocolate coating.
Medjool dates, the key to these vegan dried fruit truffles, are suggested for their softness. Dates are rich in potassium, magnesium, vitamin C, vitamin B. They also have a fair amount of carotenoids that have an antioxidant action.
Like dates, figs too (one of the key ingredients of this recipe) are rich in antioxidants, polyphenols, which help fight oxidative stress. Scientific studies have shown that sun dried figs have a greater source of phenolic components and that they increase the levels of antioxidant action compared to fresh figs.
Vegan dried fruit truffles: Ingredients
Makes about 15 truffles
80 g (3 oz) raisins, palm oil free
50 g (2 oz) sun dried figs
2 tbsp toasted hazelnuts, chopped
5 Medjool dates
150 g (5 oz) dark chocolate, 70%
1 tbsp pistachio, chopped
1 tbsp, toasted hazelnuts (or, almonds, walnuts), chopped
1 tbsp organic coconut flakes
Vegan dried fruit truffles: Method
- Wash the raisins and soak in warm water. Drain, dry and put in a blender along with the hazelnuts, figs and dates, chopped.
- Blend until you have a smooth dough. Remove a small amount of dough and make small balls.
- Cool down the balls in the fridge. Melt chocolate in a double boiler. Allow to cool.
- Dip the balls in chocolate. Garnish with the pistachio, hazelnuts, coconut flakes and/or other dried fruit.
- Allow the chocolate to thicken at room temperature and store the truffles in the refrigerator until ready to serve.