Rye Bread Truffles (vegan)
A unique twist on a classic treat - rich, chocolatey, and surprisingly delicious with the deep, hearty flavor of traditional Estonian rye bread.
Servings: 20 truffles
Ingredients
- 15-20 dates
- 1 tsp cinnamon
- 6 tbsp cocoa powder
- 1/2 cup water
- 7 oz rye bread (200g)
- 4 tbsp coconut sour cream
- 4 tbsp sour cream
Coating
- 3.5 oz dark chocolate (80%) (100g)
- 1 tbsp coconut oil
Topping Ideas
- cornflower (optional)
- crushed nuts (optional)
- shredded coconut (optional)
Instructions
- Add the dates, rye bread, cocoa powder, cinnamon and coconut sour cream to a food processor. Blend until a sticky dough forms. If you don’t have a food processor, mash everything together with a fork until well combined.
- Place the mixture in the fridge for about 30 minutes to firm up.
- Take small portions of the dough and roll them into bite-sized balls.
- In a double boiler or microwave, melt the dark chocolate with coconut oil, stirring until smooth.
- Dip each truffle into the melted chocolate, ensuring they’re fully covered. Place them on a parchment-lined tray.
- Allow the truffles to sit at room temperature or in the fridge until the chocolate hardens.
- PS! Truffles taste even better after chilling overnight.
