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
Calories 262 kcal
Ingredients
- 1 cup (120g) roughly chopped raw walnuts
- 1 cup (240ml) pure maple syrup
- 1 cup (80g) raw cacao powder
- 1/4 cup (60ml) melted virgin coconut oil
- 2 teaspoons (10ml) natural vanilla extract
- 1 teaspoon (2g) ground cinnamon
- 1/4 teaspoon (1ml) orange extract
- 1/8 teaspoon (0.75g) Celtic sea salt
- 1/2 cup dried cranberries
Instructions
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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.
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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.)
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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.
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With a tablespoon measurer, scoop out the truffle batter, and shape into round balls.
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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.
Comments 13
Hi Tess,
I’m truly honored and thrilled to be a part of your Breville USA Food Processor Giveaway in the company of so many talented and truly amazing people! All of the recipes shared look and sound so fantastic and I thank you for including me and my chocolate truffles!
Love and Light,
Shelley
Shelley, it was a joy celebrating you and your wonderful recipes. Thankyou for your wonderful support of this event. xxx
This recipe of Raw Vegan Dark Chocolate Cranberry Walnut Truffles is very good for sweet lovers but follows a gluten-free diet. I love inventing different recipes for dark chocolate. Anything with dark chocolate goes the best for me.
I absolutely agree with you about the dark chocolate Gluten Free Hampers! When you enjoy desserts that are nutrient-dense and gluten-free they are health promoting rather than health depleting.
Here Here! I agree. Yes! This recipe is a WINNER for Gluten Free Vegans. YUMMO!
I was wondering whether the walnuts should be soaked or not. If they are sprouted, they would be soaked, but then sprouted and dehydrated? Important to know so it doesn’t ruin the texture methinks!
Hi Joe, I prefer sprouted walnuts in my recipe. You can soak walnuts in water and then dry until crispy at low temperature in the dehydrator and use in the recipe. If you don’t have time to do this, use raw walnuts. Raw walnuts do have anti-nutrients but are a better choice than commercial roasted walnuts.
Thanks Shelley, appreciate the thoughtful reply.
Thanks for responding Shelley. Enjoy these truffles Joe. They are DELICIOUS!
Walnuts equilibrate at less than 6 % moisture, which frees them from water activity. Walnuts baked at normal temperatures do well and do not burn.
LOVE walnuts!
I accidentally used Rum instead of Vanilla and it turned out really deliciously. I also bought too many walnuts so I added some into the mixture as well as as a coating.
Awesome! Thanks for sharing your experience. I absolutely love rum balls!