Vegan Blueberry Truffles

 

Quick and Easy Vegan No-Bake Blueberry Cheesecake (Raw Vegan)

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Vegan Truffles: Berry and Coconut Episode 33 Reveena’s Kitchen

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Blueberry Lemon Truffle with Narrative (w/ Paleo Substitutes)

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VEGAN White Chocolate Blueberry TRUFFLES | Purple Dessert Ideas | Dairy Gluten Free

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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. —-Serves: 25 | Serving Size: 1 truffle. It’s 3 ingredients, dairy free, egg free, features healthy fats, avocado gives a fudge like texture, the chocolate is sugar free, the crushed berries pair well with the chocolate, they are perfect for any season, great for entertaining, and can easily be made in bulk!

Instructions. First, 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 in pitted dates, dried blueberries, salt, vanilla extract, and water and process for 2-3 minutes.

Combine the blueberries and sugar in a 2-quart pot and bring to a boil, then let simmer for 10 minutes, or until the blueberries thicken and break down a little. Remove from the heat. Let cool, then strain (save the juices to stir into vegan yogurt, pour over vegan ice cream, or mix with seltzer for a blueberry soda). The truffles turned out sooo good!

Rich and creamy packed with sweet blueberry flavor and a hint of tart lemon to make them refreshing! It paired so well with the intense dark chocolate coating! If you are in the mood for something sweet and delicious, make yourself a batch of these! Vegan Blueberry Lemon Truffles Makes 10 truffles. To fill each truffle with fruit, press your finger into the center to form a deep well.

Stick the blueberry inside, fold up the edges, and gently roll it between your palms. The less you roll, the less it’ll stick to your hands. Then place the truffles. In a small bowl, combine the water and cashews. Let soak for at least 2 hours or overnight at room temperature.

In a blender, blend the cashews and water at high. Ingredients. 9 oz. white chocolate-chopped into very small pieces. 5 Tablespoons unsalted butter-softened.

3 Tablespoons heavy cream. 1.2 oz. freeze dried blueberriespowdered (pulse FREEZE DRIED blueberries in a food processor or coffee grinder to make the powder) ¼ cup powdered sugar. Ingredients: 8 oz good quality dark chocolate (at least 60% cocoa) 1/4 tsp salt. 1/2 cup + 2 tbsp heavy cream. 3/4 cup dried blueberries, chopped finely.

1 tbsp honey. 2 tbsp unsalted butter, at room temperature. Unsweetened cocoa powder for rolling. These blueberry cheesecake truffles are as decadent as they get, as well as vegan and made entirely of whole foods that are as good for you as they are delicious.

Cashews, cacao and coconut butters yield their richness to these truffles and create a heavenly, buttery texture, while.

List of related literature:

Cut the truffles into pieces the size of hazelnuts and blanch the pistachios in hot water.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Combine in a large bowl: 25 ounces firm tofu (squeezed in a dishtowel until consistency resembles cream cheese), 1/2 cup pure maple syrup, 2 to 4 tablespoons honey, 3 tablespoons lemon juice, %cup oil, 2 tablespoons each carob and margarine (or butter), 1/4 teaspoon salt, and 1/2 to 2 teaspoons pure vanilla extract.

“Tofu & Soymilk Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi
from Tofu & Soymilk Production: A Craft and Technical Manual
by William Shurtleff, Akiko Aoyagi
Soyfoods Center, 2000

Pulse ½ cup sliced almonds and 2 tablespoons of flour in food processor until powdery and evenly fine, about 12 pulses; combine almond mixture with remaining flour.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

If you can find vegan gingersnaps, use them, processed with alittle water, instead of the pecan/oat crust.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

4 To make the crumb topping, add brown sugar, granulated sugar, flour, pecans, and coconut to a small bowl and stir until fully combined.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Tofu tarts in several flavors: pecan cream, pumpkin cream, yam, mocha, and lemon.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

The truffles can be amended in many ways, such as substituting almond butter instead of cashew butter, chopped dried fruit simmered into a gel instead of syrup, and other herbs instead of cocoa powder.

“Herbal Formularies for Health Professionals, Volume 3: Endocrinology, including the Adrenal and Thyroid Systems, Metabolic Endocrinology, and the Reproductive Systems” by Jill Stansbury
from Herbal Formularies for Health Professionals, Volume 3: Endocrinology, including the Adrenal and Thyroid Systems, Metabolic Endocrinology, and the Reproductive Systems
by Jill Stansbury
Chelsea Green Publishing, 2019

During our testing, we determined that ripe yet firm Bosc or Bartlett pears gave our pear tart recipe the best flavor, especially when poached in white wine spiced with a cinnamon stick, black peppercorns, whole cloves, and a vanilla bean.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

You can also grind them into almond butter using a high-powered blender and spread it on celery, or mix it into smoothies with ground cacao nibs for a nutty, chocolatey treat.

“Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy” by Dr. Joseph Mercola
from Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy
by Dr. Joseph Mercola
Hay House, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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28 comments

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  • How long can it stay in the freezer before over-crystalizing or losing texture? Just 2 hours? And how long in the fridge before going “bad”? Max estimates? Thx. Looks great!

  • Dude…you definitely don’t need plastic wrap. Oil the pan if you have to… I’ve worked in many bakeries, you CAN remove a piece of vegan cheesecake without plastic wrap. But yes, i did go to technical school for 2 years and I did take the course in pie-cutting…jk 😉

  • ooooooooofffff holy snrg a lotzzz of svper fantastic vltra deliciovzzz trufflezzz in one place i need to eat 1000000 of them everydayzzz with my dearest teazzz mmmmmm yazzzzzzzzz wooooffff woooofffff ������������������������������������������������☕️��������������

  • Umm…the local variety of blueberry have seedsquite big ones at that. So, should I remove them?

    Also, some one special? Hmpf.. maybe in the next life��

  • Hello, just found your channel! Looking forward to checking out more of your videos.
    I am allergic to coconut, and was wondering what substitute I could use? Thanks so much.

  • I’ve seen the untrimmed plastic peeled off the bottom of the ‘crust’ just as it’s being lifted out and set onto the serving plate. [that way you’re not slicing your portions into the plastic.] Beautiful cake….thank you!

  • I am definitely going to try these in a couple weeks. I was planning to make Raw Brownies. Maybe I’ll vary it up with your truffles too. I hope they look as pretty as yours! Love your videography style too.

  • I’m not even vegan (just trying to cut down where I can) and I made this for my bf. He was amazed at how easy it was and how AMAZING it tastes!!

  • Loved the video. Greetings and good wishes from India!
    What if i skipped the agave (and didn’t sub with maple or honey) Would it still work as beautifully?

  • Maybe you can lightly grease and flour the pie dish. Then it should be easy enough to cut it into pieces to lift out, once it’s set
    Love the presentation with all the ingredients ��

  • The Nutella type would be my fave and I’m most intrigued by the berry infused truffle. I will have to try that. I have some silicon moulds that would make this even easier:)

  • Hey Petra, I do love your channel very much:) Really professional, best ingredients, top results & easy to make.
    Your taster (husband?) must be the luckiest man on earth! beloved greetings from germany

  • Ha, ha, can tell you’re in Ireland when you have to ‘break’ the coconut oil. ��
    These look divine. Am definately going to make some as gifts as I already have small gold boxes and mini truffle paper cup thingies. Thanks for reminding me to make these. ��

  • From a healer/certified raw food consultant and vegan you don’t use plastic with good there are other healthy choices and the almonds and cashews should be soaked overnight do your research

  • I liked it. My grandpa thought the “blueberry part was a bit strong.” I thought he meant too much blueberry, but as I’ve had more of it I think he meant too much lemon. We used 2 lemons but really squeezed it all out, so probably used more than you. Is there an amount in tablespoons or cups that we should be aiming for? Can we leave it out? Or is there something less strong we could substitute with? Also if it matters we just did blueberry filling, didn’t do a layer without the berries

  • Her tempered chocolate is so easy! But please do your best to stick to cocoa butter instead of coconut oil. The one I made with coconut oil is not bad got it honestly only tastes great when it’s frozen and not at room temperature.

  • Praline truffles
    100g hazelnut roasted in oven 15 mins, rub off the skins in a towel, which can be bitter
    70g pitted dates
    50g melted dark choc

    All into food processor

    Peanut butter caramel truffles
    100g pitted dates
    50g smooth peanut butter
    60g coconut oil
    2 tbs water – may need a little more

    Roll the truffles into little balls
    Dip the truffles in melted choc and put onto greaseproof paper
    Toppings – sea salt flakes
    diced roasted peanuts
    freeze dried raspberries
    Drizzle over more dark choc

    These are the two I’m going to try! Thank you Steve.

  • Reveena, you are so refreshing to watch, just being your natural self!  Thanks for these delicious recipes and for not having some annoying music in the background.  Your presence more than enough fills the screen.

  • It’s so simple to make and it looks so sophisticated! I love this recipe. I will make it for my birthday in November. I wouldn’t add coconut oil though, it is not healthy. Thank you for this recipe!

  • If I keep these in my bag for 4 hours, will they melt?? I really want to make these delicious deserts to bring to my sister’s house, but I don’t want them to melt if unrefrigerated!!

  • I’m a chocaholic especially for dark chocolate. These look delicious.

    I do have a very important question: with the peanut caramel, is there a way to make it without the coconut oil? I’m not opposed to the fat, it’s just that I’m allergic to coconut. Would a vegan butter work?

  • Thanks a lot. This recipe looks so delicious and interesting! But I have a coconut allergy so I will change Evo oil in place of coconut

  • Just watched cpl cheese cake vids, other 1, just put almond mix in2 Spring tin in freezer no need4 plastic wrap!!apparently it doesn’t stick, i thought u put the wrap on in order 2 pull pie out b4 slicing it��

  • More beautiful work from you! I make a dessert similar to this with raspberries or strawberries, and now I can’t wait to try your blueberry version! Sometimes when I’m trying to be fancy for friends, I’ll put slices of berry on top of the plain later before pouring on the berry layer. It looks really cool when you slice it. The other thing I’ve done to impress company is grind up freeze-dried berries and sprinkle them over the top.

  • I love how you make healthy sweets. There’s no reason to eat garbage and processed foods when you can eat healthy good treats yourself.

  • OMG I loved your video and all your recipes! This one in particular inspired me to start my own recipe channel and my first video was of Chocolate Truffles (Sugar Free <3). I would love your feedback on it =D, Thank you!

  • Instead of plastic wrap you can use parchment or wax paper for the pie pan☺ and medjool dates are the best for no bake desserts and snacks because they are softer and more pliable. Also if you don’t have agave, you can use maple syrup ☺and using unrefined coconut oil will give it the best taste if you like the coconut flavor.

  • Hahahaha, loved that beginning part, so fun! And I do think I’m gonna have to try that cheesecake. Been vegan almost 18 months now but haven’t had any vegan cheesecake so this will be my first since going vegan. It sure it gorgeous though! This was a really fun video, you made me lol several times with the dry humor you have. It’s fun to see you not so totally serious sometimes! Thanks again you guys for a great video!