A very vegan Valentine’s Day

There’s only one week left till the most romantic day of the year: Valentine’s Day. Whether you are going to celebrate it alone, or with your love, I have found the perfect dessert for dinner, which also makes a perfect gift.

Vegan truffles

This recipe is so simple, vegan and also gluten-free and ready in just 30-minutes. A healthy and delicious sweet treat for Valentine’s Day or any special occasions. Or just because… 🙂



  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1 tbsp cacao powder
  • 1/4 tsp sea salt (optional, I don’t use any salt)
  • 1/2 tsp ground cinnamon (optional)
  • 10 whole medjool dates (pitted and soaked)
  • 1 1/4 cups dairy-free dark chocolate (real chocolate bar, roughly chopped)
  • 1 tsp coconut oil (optional, I leave this one out too)

For topping:

  • 1/4 cup cacao nibs, crushed pecans/walnuts, and/or sea salt for topping


  1. Place pecans and walnuts in a food processor and process until it reaches the consistency of a meal. Remove and set aside .
  2. Next, place pitted dates in the food processor and process until small bits remain and it forms into a ball.
  3. Add in the cacao powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, but you can use the leftovers for topping the truffles.
  4. Once you have a dough that’s easy to form into balls, scoop out 1 tablespoon amounts and form into balls. If they aren’t quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball. Set on parchment paper and place in freezer to chill – you should have about 14 truffles.
  5. In the meantime, melt chocolate in a double boiler or in the microwave in 30 seconds. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
  6. Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
  7. Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.


Source: https://minimalistbaker.com/easy-vegan-truffles/

Photos: Unsplash, Pinterest