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Vegan Blueberry Truffles

A top view of a food processor bowl containing vegan ingredients: black currants or blueberries, dates, and a portion of crushed nuts or seeds. The food processor is placed on a marble surface, perfect for crafting delicious blueberry truffles. MyFitnessPal Blog
In This Article

Naturally sweetened with medjool dates, these no-bake blueberry truffles from Fit Foodie Finds are vegan and paleo friendly and contain just 173 calories a pop. Swap the blueberries with dried cranberries or use a blend of both to switch up the flavor profile.

Ingredients

  • 2 cups (480 ml) raw cashews
  • 1 cup (240 ml) medjool dates, pitted
  • 1 cup (240 ml) unsweetened dried blueberries
  • 1/8 teaspoon (.625 ml) sea salt
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) water
  • 2 cups (480 ml) dark chocolate chips
  • Sea salt, for garnish

Directions

Line a cookie sheet with parchment paper and set aside. Then, place cashews in food processor and mix until you’ve created a fine meal.

Add pitted dates, dried blueberries, salt, vanilla extract and water. Process for 23 minutes. You will likely need to stop a few times to scrape the sides. Depending on how soft your dates are, you might need to add 1–2 teaspoons or more water to loosen your dough up a bit. It should be sticky but malleable.

Using a tablespoon scoop, portion out dough and roll between the palms of your hands to form a ball. Repeat.

Place chocolate in a microwave-safe bowl and melt. Using two forks, dip each blueberry truffle into the chocolate and fully coat. Place on a parchment-lined cookie sheet to set. Repeat with each truffle,  then place the cookie sheet in the freezer for at least 1 hour.

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Serves: 25 |  Serving Size: 1 truffle

Per serving: Calories: 173; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 1mg; Sodium: 17mg; Carbohydrate: 22g; Dietary Fiber: 2g; Sugar: 15g; Protein: 2g

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