Easy Vegan Chocolate Rosemary Truffles

An easy vegan recipe for chocolate truffles with an Italian twist: fresh
rosemary! Enjoy a romantic evening at home while being transported to Italy with
each bite! Made using three whole food plant-based ingredients.

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Plant Diversity: Striving for 30 different plants per week for optimal health

The number of plants in this recipe: 3 plants

Servings: 14

Author:

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Course:

Dessert

Cuisine:

Vegan

Keywords:

🧂 Ingredients

½ cup pine nuts

softened (or cashews)
1 ½ tablespoons rosemary

fresh
2 medjool dates

or other dates
½ cup water

filtered
½ teaspoon vanilla
1 ½ cups nondairy chocolate chips

semisweet or dark, or bars
½ teaspoon flake salt

smoked or plain

Instructions

1 Before starting: Soften the nuts by soaking for a couple hours or boiling.
2 Add the nuts, rosemary, dates, and water to a strong blender and blend until
very smooth and creamy.
3 Add the chocolate chips and creamy mixture to a double boiler (or pot inside a
pan holding water). Heat over medium-high and stir frequently until chocolate
has melted. Remove from heat.
4 Place the candy molds onto a baking tray to keep them from sliding or wobbling.
Place the pot with melted chocolate onto a hot pad next to the sheet of candy
molds. Use a teaspoon to carefully drop spoonfuls of chocolate into each candy
mold. Make sure the molds has enough chocolate to fill the mold.
5 Once the molds are all filled, carefully bang it against the counter a few times
to help settle the chocolate. Use the side of a spatula to smooth if you'd like.
6 Make room in your freezer for the baking tray and place it with the filled candy
molds into the freezer and chill for at least four hours.
7 When the chocolates are cold enough, they will pop out of the molds without
changing form. If the chocolate moves or bends when removing it from the mold,
it's not done. Place it back in the freezer. If it pops out, put chocolates on a
serving plate to enjoy immediately, or put in a container lined with parchment
and chill until ready to eat.
8 Sprinkle flake salt over the tops and serve. Store in a sealed container with
parchment between layers in the fridge for a few days or freezer for up to a few
months.