Cranberry Walnut Vegan Truffles
These vegan chocolate cranberry walnut truffles from Shelley Alexander are super easy and delicious.
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 to 12 truffles
Place 3/4 cup of the walnuts in food processor fitted with the s blade, and pulse until finely chopped but some texture remains. Set the finely chopped walnuts aside to roll the truffles in, and keep the remaining 1/4 cup walnuts to add to the truffle batter.
Pour the maple syrup, coconut oil, cacao powder, vanilla, cinnamon, orange extract, and salt into your food processor or blender, and process for 30 to 60 seconds until smooth. (You may need to scrape down the sides of the container.)
Pour the truffle base in a bowl, and stir in cranberries, and the 1/4 cup of roughly chopped walnuts. Cover, and freeze for 30 to 40 minutes until firm.
With a tablespoon measurer, scoop out the truffle batter, and shape into round balls.
Roll the truffles in the finely chopped walnuts until evenly coated. Place the finished truffles on a baking sheet lined with parchment paper or a silicon liner, and freeze for 30 to 40 minutes until solid. Keep in the freezer until ready to serve, or transfer to a sealed container and keep in the fridge. The truffles will keep for about 2 weeks.