Heavenly Vegan Chocolate Orange Truffles with a Secret Ingredient…
Gluten-free, low-fat, easy, For Christmas or New Year
Christmas is hard to imagine without these heavenly chocolate truffles. They are also suitable for New Years or as a special gift. Do you know which secret ingredient is in our recipe? Black beans! But we guarantee nobody will ever taste them.
Makes: 12 Truffles Prep Time: 15 Minutes
Nutrition Info Per Serving Carbs: 14g Protein: 2g Fat: 1g Calories: 73
¾ cup soft dates, chopped into pieces ¾ cup black beans ¾ cup cocoa powder ¼ cup maple syrup 3 tbsp orange juice Orange zest from 1 medium orange 1 tbsp cocoa powder
Blend all of the ingredients except for 1 tbsp of cocoa powder, in a food processor until smooth and combined – about 2-3 minutes.
Roll the dough into about 12 balls. Add 1 tbsp of cocoa powder into a small bowl and place each truffle in the bowl 1 at a time, to coat them.
Refrigerate then serve.
Are you in the mood for something new? Want vegan dessert recipes that taste good and are simple to make?
Easily the Best, Easy Vegan Chocolate Cupcake Recipe with Icing (Favorite Recipe)
Darling Recipe, vegan, easy
One of the absolute best vegan recipes on this website, these vegan cupcakes will have you reminiscing on birthdays and parties. This dessert is so very easy to make and it’s awesome for when you need to make a dessert last minute.
Super Easy Decadent and Delicious Vegan Avocado Chocolate Pudding Recipe
Vegan, Raw, Gluten-free, Easy Recipe
Avocados such a good source of healthy fats and essential nutrients. But this recipe is not just about health. You wouldn’t even guess that this recipe is healthy, because it is so decadent and delicious!
Makes: 2 Servings Prep Time: 5 Minutes
Nutrition Info Per Serving Carbs: 36g Protein: 8g Fat: 25g Calories: 410
2 medium ripe avocados ½ cup cocoa powder ½ cup non-dairy milk, unsweetened ¼ cup maple syrup 1 tsp vanilla extract ½ cup fresh raspberries
In a blender, blend all of the ingredients, except for the raspberries, until it is perfectly smooth.
Pour the pudding into a glass and top with fresh raspberries. Serve right away, or chill you’re ready to serve it.
Chocolate + Chocolate = Heaven!! 😀 These vegan cookies are gooey, sweet, and so moist and chewy. You’ll adore the fudgey flavor that is so rich and decadent. You’ll seriously have to restrain yourself from eating the entire batch!
Nutrition Info Per Serving Carbs: 25g Protein: 2g Fat: 10g Calories: 205
1 tbsp + 1 tsp ground flax
½ cup non-dairy milk, unsweetened (e.g. almond milk)
2 cups all-purpose flour
¾ cup cocoa powder
1 tsp baking soda
Pinch of salt
¾ cup vegan butter, melted
1 ½ cups cane sugar
2 tsp vanilla extract
¾ cup vegan mini chocolate chips
Begin by preheating the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
In a small bowl, whisk together the flax seeds and milk and set aside for now.
In a large bowl, add the flour, cocoa powder, baking soda, and salt, and whisk together until combined.
In another medium bowl, whisk together the vegan butter, sugar, and vanilla. Then add the flax egg and stir to combine.
Combine the wet and dry ingredients and mix well. Add the chocolate chips and stir until they are well distributed. Form the dough into balls and flatten them down gently with your hands. Place the cookies on the baking trays and bake for 15 minutes. Remove from the oven and cool before serving.
We know, we know – we had you at “no baking”! Ditch the oven for some lovin’ of these delicious treats! They’re filled with walnuts and dates, making a delectable dessert. Rich, quick, and raw, raw, raw!
Makes: 9 Medium Brownies
Prep Time: 15 Minutes
2 cups packed pitted dates, such as Medjool
1 ½ cups walnuts, unsalted
½ cup cocoa powder, unsweetened
1 tsp vanilla extract
2 tbsp coconut oil, melted
¼ cup cocoa powder, unsweetened
¼ cup pure maple syrup
1 tsp vanilla
In a food processor, blend the dates, walnuts, cocoa powder, and vanilla extract, until the mixture comes together evenly. The walnut pieces should be small and the batter should be slightly sticky.
Line an 8×8-inch square baking pan with parchment or wax paper. Press the brownie batter into the pan and spread out evenly. Set aside.
Melt the coconut oil in a microwave or saucepot until just melted.
In a bowl, combine all of the ganache ingredients and whisk until smooth.
Pour the ganache on top of the brownie batter and tip the pan from side to side to spread the ganache evenly.