Recipe

Recipes

Vegan Chocolate Truffles

Hi friends! Happy THURSDAY! Ummm, what?! It's Thursday?! How?! I completely forgot to write yesterday's post and I don't understand why, haha!

Last week on Facebook I shared a little bit about myself including how I love to bake in my spare time. I got lots of comments and messages from people wanting my recipe for my Vegan Chocolate Truffles so I promised to share it on the blog. :)

These truffles are so amazing! They are a guilt free snack that are packed with healthy fats and some good old carbohydrates. They are sure to leave your sweet tooth satisfied! They are vegan, gluten free, and clean. 

I hope you enjoy this recipe as much as I do! Snap a photo of you making my version of the truffles and post it on Instagram and hashtag #PLShoesRecipe. Enjoy! This recipe adapted from Minimalist Baker.


Vegan Chocolate Truffles

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Ingredients:

  • 1 1/2 cups pecans
  • 1/2 cup almonds
  • 1 tbsp raw cacao powder
  • 1/2 tsp ground cinnamon 
  • 10 medjool dates, pitted
  • 1 cup dairy free chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup cacao nibs and almonds/ pecans for topping

Directions

In a food processor, crush the pecans and almonds until they are the consistency of a meal; set them aside. Place pitted dates in the food processor and process until small bits remain and/or it forms into a ball. Add to the dates the cacao powder and 1/2 of the nut meal and pulse, gradually adding the nut meal until a dough is formed (you may not need to use all the nut meal, but you can keep it for the topping). Line a cookie sheet with parchment paper. Roll the dough into small balls (use either a tsp or tbsp for guidance). Place the truffles on the cookie sheet and place in the freezer to chill. While they are chilling, melt the chocolate chips in the microwave in 30 second increments, stirring in between, until completely melted. Mix in the coconut oil. Grab the truffles from the freezer. With a fork, dip the truffle in the chocolate and thinly coat. Place back on the cookie sheet and garnish with cacao nibs and crushed nuts. Let the truffles set in the refrigerator for fifteen minutes. Can be stored in the freezer for long term storage. Enjoy!

Prep Time: 5 minutes // Work Time: 30 minutes // Serves: 18


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Recipes

The BEST Pumpkin Spice Latte Recipe!

I feel if I didn't share the recipe for my super delicious and healthy Pumpkin Spice Latte recipe it would be a crime, because my friends, it is honestly THAT GOOD! The best part is that it only has three ingredients and takes less than 10 minutes to make! Say goodbye to the overpriced, sugar-filled, high calorie, unhealthy Starbucks PSL that comes out once a year for two months and hello to this amazingness!

Pumpkin is one of those foods that feels so homey and warm. It is filled with antioxidants including, vitamin A, vitamin C, and vitamin E, as well as many minerals including potassium, phosphorus, copper, and calcium. Another amazing thing about pumpkin is that is has very few calories!

This is so good I eat it by the spoonful!

This is so good I eat it by the spoonful!

I do have two ways of making this pumpkin spice latte - the first way (and the way I make it 4/5 times) is by using canned pumpkin pie mix. The second way of making it is using either fresh or canned pumpkin then adding all the yummy spices to it afterwords. You can see how to make it that way here.

I hope you enjoy this recipe as much as I do! Snap a photo of you making my version of the PSL and post it on Instagram and hashtag #PLShoesRecipe. Enjoy!


The BEST Pumpkin Spice Latte Recipe

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Ingredients:

Directions:

Blend the pumpkin pie mix, almond milk, and coffee (if desired) in a blender until smooth. In a saucepan, pour in mixed pumpkin and milk. Sprinkle in cinnamon. Stir occasionally. When latte begins to boil, froths, and is at desired temperature, remove from heat, pour into a cup, and ENJOY! 

Prep time: 3 minutes // Cook time: 7 minutes // Serves 2


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