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.


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
Author Tess Masters



  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. 


Comments 13

  1. 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,


    1. Shelley, it was a joy celebrating you and your wonderful recipes. Thankyou for your wonderful support of this event. xxx

  2. 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.

    1. 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.

  3. 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!

  4. 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.

  5. Walnuts equilibrate at less than 6 % moisture, which frees them from water activity. Walnuts baked at normal temperatures do well and do not burn.

  6. 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.

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