Vegan Truffles (Oil, Sugar & Gluten free)


Dreamy! Truffles have always been the most decadent dessert in my opinion. My Mom’s cousin used to make us the creamiest, most luxurious chocolate truffles on occasion – and I have been in love with them ever since. Theres something about a truffle that hits every spot! They’re soft, yet chewy – but not too chewy! They melt in your mouth, leaving behind a creamy and satisfying aftertaste. They are the definition of a perfect after-dinner treat, small and sweet!


I wanted to healthily adapt this concept using only what I had available to me in the kitchen. The result is exactly what I have desired! I even recycled my hazelnut pulp which was left behind in my muslin cloth after I made homemade hazelnut mylk. Don’t let those nuts go to waste. This is one of the most perfect ways to ensure that there is little – no food waste from your kitchen at all times. Alternatively you could just use ground hazelnuts or almonds. Ground them yourself using your processor – this is a lot more cost effective than buying pre-ground nuts.


If you are using medjool dates in this recipe; there is no need to soak them! They tend to be a lot more juicy than regular dates (but also more expensive). I opted for regular dates which I usually buy in bulk from a wholesaler (at a very low price). This recipe is open for interpretation – if you love cinnamon; add it in! You could even make these truffles a lot more chocolatey by adding in some more cacao.


For me, these truffles are all about the coatings. Every single one can be different depending on your desired toppings. I chose mine according to preference, but this would also be a great idea to personalise a homemade gift – make these truffles for a loved one and top them with their favourite sweet bits! These truffles truly are the easiest way to achieve the most luxurious, yet in-expensive dessert! Not to mention how healthy and energy-boosting they are with their primarily nut-based content. Utterly delicious. Enjoy!


Yield: Roughly 12 truffles.


  • 1 cup of Hazelnut pulp (from homemade nut mylk) OR 1 cup of ground hazelnuts/almond
  • 1 cup of soaked dates (not packed)(soaked in boiling water for 10 minutes)
  • 1/3 cup of desiccated coconut
  • 3 tbsp of alpro chocolate coconut mylk
  • 1 tbsp of agave syrup
  • 1 tbsp of cacao/cocoa powder
  • 1/2 tsp of vanilla extract
  • 1 pinch of salt


  • Add all dry ingredients to a food processor and blend until well combined.
  • Add the remaining ingredients and blend well.
  • Once the mixture is evenly blended, take a piece of the mixture in your hand and test it to see if it is firm enough to roll into ball sized truffles (if the mixture crumbles when you pinch it between 2 fingers, instead of simply compressing; there is more than likely not enough liquid within it. Combat this by adding in a small bit more of the chocolate mylk).
  • Once the mixture becomes ‘rollable’ – take a small section and roll it into a ball using the palms of your hands.
  • Repeat this process for the remaining mixture.
  • Coat the truffles in toppings of your choice. I used desiccated coconut, cacao powder and peanut butter and melted dark chocolate with goji berries.
  • Place them on a sheet of baking paper within an air tight container and allow them to sit in the fridge for at least an hour before serving.
  • Enjoy!