Vegan Glazed Truffles with Chocolate and Vanilla Ganache Filling (Sugar & Gluten Free)

Thinking back about living in a cold climate reminded me that February was my least favorite winter month. Windy, cold, and waiting for spring to come— surviving those last few weeks was somehow particularly difficult.

Now “sitting under a palm tree,” I remember my feelings of that late winter time, so I decided today to share with you a brand-new, delicious, sweet and incredibly healthy recipe in honor of those who live in a cold, windy climate.

Today we are preparing vegan glazed truffles to cheer up the spirit of those who are frozen. As we know, all the best discoveries are done organically, and this case was no exception.

I do not remember what I chose to cook, but halfway in I realized that the result would be more interesting than expected.

For the base of the ganache filling, I use cashews and cranberries.

Berries perfectly convert the nutty mass into cottage cheese, easily turning it to the desired state, without leaving any extra berry flavor.

In the chocolate version, I just add a bit of cocoa powder, which makes this treat especially appealing to chocolate lovers.

They are very delicate! Melt in the mouth! For the glaze, I use coconut oil, which makes it very thin and crunchy, but you can use any of my previous recipes, or just melt any chocolate you have available.

The recipe consists of just a few ingredients, is very close to the taste of traditional delicious truffles and stores well in the fridge. You’ll never return to the store to buy them again- I guarantee!

No gluten or dairy products, sugar-free, no harmful fats or thickeners. My truffles are pure health!

You will really like it!

Ready? Set? Let’s go cooking!

We will need: (9 truffles)

1 cup (250 ml.) cashew nuts

8 large, soft dates

1 cup fresh or frozen cranberries

2 Tbsp. pomegranate juice (lemon juice can be substituted)

1 tsp. vanilla extract

1 cup almond, soy, or any other milk

2 Tbsp. cocoa powder + 1 Tbsp. agave syrup (for a chocolate ganache)

For chocolate

1/3 cup coconut oil

6 Tbsp. sugar-free cocoa powder

3-4 Tbsp. agave sugar

Preheat the oven to 150C / 300F.

As I said above, cranberries can be either fresh or frozen. Soak cashews in water for 2-3 hours if you have a low powered blender. If you own a powerful device, then this step can be skipped.

Add everything for the filling, except the cocoa powder. Add the vanilla.

Mix well.

You should get a thick consistency. Half of the mix is laid out in a log shape and the rest is combined with the agave and cocoa powder. If you do not want to make chocolate ganache, then this step can be skipped.

Put it in the oven and bake until it develops a light crust. The curd-like ganache should become denser. Take them out, cool, and put it in the refrigerator. There the ganache “will set down” even more, and after that, they can be easily taken out of the mold.

Prepare the chocolate, and dip each of the candies into it.

Put them in the freezer for quick freezing (apr.10 minutes), after which you can take them out and serve them.

There you have it, incredibly delicious, moderately sweet and healthy truffles, which are very similar to the traditional ones!

I hope that I managed to provide you with some support during the last winter month. Bon appetit!