It's all good ~ Chocolate Truffles

We spent Saturday night with friends and during the visit our friend Myke asked me to start posting more recipes.

So I told him, like a good friend would, fat chance. Although I have a Vegan Kitchen tag I rarely post recipes for a couple reasons.

chocolate truffles

  • Most of our meals are one-pot wonders that "creatively" use farm veggies and beans. Come suppertime I "take what I've got, throw in the pot" (Stone Soup anyone?) and I somehow forget to record what I'm doing while I'm teaching one kid to cook, helping another spell on the computer and playing UNO at the same time. Yes, I seriously have done all these, at the same time, during supper prep!
  • I will not post a recipe without a nice photo. Suppertime, when everyone is hungry and the sun is set and the table is cast in the lovely glow of compact fluorescent light bulbs is photographically wrong, all wrong.

For all these reasons you should all be eternally grateful for today's rockin' recipe, Chocolate Truffles. I made these yesterday afternoon for a special Sunday dessert. It was a treat for my family (I rarely make dessert) but especially for my husband who has incredible self discipline and doesn't eat sugar and all kinds of other bad stuff. These were for you baby, glad you loved them!

And to my friend Myke: technically these are meat free but these probably weren't what you had in mind when you requested more recipes. Check out Fatfree Vegan Kitchen for a lot of incredibly tasty and beautifully photography vegetable based recipes.

All That's Good Chocolate Truffles


  • 1/2 cup pitted dates (or other dried fruit)
  • 3/4 cup almonds
  • 1/4 tahini
  • 1/4 cup soymilk
  • 1/2 cup plus a bit fair trade cocoa
  • 1/2 cup unsweetened shredded coconut
  • 1 - 2 tsp almond extract
  • shot of rum or other such libations, optional


  1. In a food processor chop dried fruit and almonds into a fine chunky meal.
  2. Pour in tahini and milk and mix well.
  3. Add 1/2 cup cocoa and all remaining ingredients. Mix well, scrapping the sides of the bowl often.
  4. Roll small spoon sized balls in the palm of your hands (don't lick!) then roll balls in the bit of extra cocoa.
  5. Set aside in really chilly kitchen corner or refrigerate for an hour to help balls set.


I added a couple used-up vanilla beans from my homemade vanilla extract. Because they had been sitting in vodka for months most of the flavor was gone but they added a nice subtle flavor. I didn't use rum, none in the house, but afterwards thought this would be a nice touch, especially for a holiday dessert.

Instead of balls you could alternately press these into a small dish, chill and cut into squares - which we do for hiking. In which case we call them chocolate chews.

Renee Tougas participates in affiliate marketing, including the Amazon Services LLC Associates Program. Whenever you buy something on Amazon from a link you clicked here, I get a (very) small percentage of that sale. See disclosure for further explanation.

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Handmade goodness »
  • Jamie

    Jamie on Jan. 26, 2009, 10:03 p.m.

    My sister recently made the switch to vegetarian and it didn't take her long to get to vegan. For my moms birthday this weekend we got together and made vegan breakfast burritos for everyone. No one had any idea they were vegan until we told them at the end of the meal.

    I know breakfast burritos and chocolate truffles are not even close to the same but the recipe made me think of her and it does look delicious. I think I might have to make them for my sister. Oh who am I kidding - I don't cook/bake. I'll have to get steve to do it. ;)

    PS He makes soups just like you do.


  • Dawna

    Dawna on Jan. 27, 2009, 11:59 a.m.

    YAY!!! I was hoping you would start posting some yummy baked goods. I first learned how yummy vegan desserts can be through you and D. may I request the mouth-watering pudding you made for us over the holidays?? OH PLEASE PLEASE PLEASE!!??

    Great pics, by the way. MMMmmmm.


  • Cori

    Cori on Dec. 8, 2009, 2:50 p.m.

    I have to admit, when I could eat anything, this recipe didn't look so great - which is why I overlooked it last spring. However, now that I am so restricted (no, I don't really expect the ladies at church to buy special corn-free yeast or make their own baking powder just for us) I think I'll give them a try. I can do without the piles of presents and gaudy wrappings, but the Holidays just don't seem right without a bit of chocolate!!


  • renee

    renee on Dec. 8, 2009, 4:10 p.m.

    For extra sweetness you could add maple syrup or honey.

    I recently made these with prunes, dried apricots and cranberries instead of dates - yum!!


  • Anna

    Anna on Oct. 1, 2011, 5:28 a.m.

    These look and sound SO yummy! However, my husband is deathly allergic to nuts... what would be a good alternative, to keep the same kind of texture and/or flavor? Thanks! =)


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