Vegan Chocolate Truffles
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
135
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 3 ½ ozs vegan Dark chocolate (at least 70% cocoa, cut into small pieces)
- 3 ½ Tbsps virgin Coconut oil
- 1 Tbsp Agave syrup
- 1 ½ tsps Coffee (cooled)
- ½ tsp pure vanilla extract
- 1 fine Sea salt
- ¼ cup dark cocoa powder
Preparation steps
1.
Using a double-boiler method, melt chocolate. Stir often with a wooden spoon for about 3 minutes.
2.
Once the chocolate is mostly melted, add the coconut oil and continue to stir until smooth and combined. Remove the bowl with chocolate from the heat.
3.
Add the agave, coffee, vanilla and salt to chocolate. Stir to combine for about two more minutes or until smooth. Put the bowl in the refrigerator for about 1 hour to set.
4.
When the chocolate is set, it will be firm but easy to handle. Scoop teaspoon size balls from the mixture and set on a parchment-lined baking sheet. Using your hands and fingers might get a little messy – just be sure to work quickly so the truffles don’t melt too much.
5.
Once all truffles are on the sheet, dust them them all with the unsweetened cocoa powder using a sieve. Place the truffles back in the refrigerator at least 2 more hours to set and keep in the refrigerator until served. They will start to melt after about an hour at room temperature so it’s important to keep them in the refrigerator until ready to serve. They’ll keep in an airtight container in your refrigerator for up to 3 weeks.
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