Vegan Chocolate Truffles
My baked donut holes were an inspiration for these gluten-free vegan chocolate truffles, after I heard of someone using chia seed meal to replace the egg. Like magic, it worked, and I will definitely be using this method quite often for a different nutrient ratio. Omega-3′s fill this dessert, as does fiber and vegetarian protein. I wouldn’t advise using flaxseed meal to replace the chia seed meal, as it results in an unpleasant sensation after swallowing.
- 1 tbsp. chia seed meal
- 3 tbsp. water
- ¼ cup organic palm shortening
- ¼ cup xylitol
- 1 tbsp. honey (optional)
- 1 pinch stevia extract (if omitting the honey)
- ½ tsp. vanilla extract
- 5 tbsp. sifted coconut flour
- ¼ tsp. himalayan salt
- Preheat the oven to 350 degrees.
- Soak chia seed meal in 3 tbsp. water for five minutes and set aside.
- Cream the shortening with the xylitol, honey (if using), stevia extract and vanilla extract until smooth.
- Sift the coconut flour and salt together on top of the creamed mixture.
- Add the soaked chia seed meal and stir to thoroughly combine.
- Roll into one inch balls and refrigerate for at least 30 minutes.
- Bake on a greased baking glass baking dish for 10-15 minutes, or until golden and firm to the touch.
- Let truffles cool completely before rolling in cocoa powder.
- Let truffles set and roll once more in cocoa powder before serving, if desired.
Number of servings (yield): 12 dozen truffles
This is The Healthy Advocate.