Cranberry Walnut Vegan Truffles


October 14, 2012

These cranberry walnut vegan truffles come from Shelley Alexander.

After working as the executive chef at The Stinking Rose Restaurant, and other places, Shelley started A Harmony Healing.

Shelley’s cookbook, Deliciously Holistic will be released in November 2012. With over 154 easy, nutrient-rich recipes, and gorgeous color photography, it provides readers with the basic tenets of holistic cooking; and includes whole food definitions, healing foods, digestive health tips, a shopping guide, seasonal menus, cooking tips, guidance on the best superfoods, and recommended resources.

Shelley has a penchant for creating delicious, healing recipes made with organic, nutrient-rich, sustainably grown whole foods that increase your energy, strength, and immunity. These cranberry walnut vegan truffles are so easy to make in your food processor, and are always popular.

Check out A Harmony Healing and make these cranberry walnut vegan truffles.

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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
Author Tess Masters

Ingredients

  • 1 cup roughly chopped raw walnuts
  • 1 cup  pure maple syrup
  • 1 cup raw cacao powder
  • 1/4 cup melted virgin coconut oil 
  • 2 teaspoons  natural vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon orange extract 
  • 1/8 teaspoon  Celtic sea salt
  • 1/2 cup dried cranberries 

Instructions

  1. 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. 
  2. 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.) 
  3. 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.
  4. With a tablespoon measurer, scoop out the truffle batter, and shape into round balls. 
  5. 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. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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