These 3-ingredient chocolate pudding truffles are so versatile that it took me way too long to come up with a title for this recipe. You could eat these chocolate pudding truffles for a quick breakfast, as a snack or a dessert. They are soft as a pudding, but taste a bit like a truffle. You get my confusion? I mean, how can a truffle be a pudding? Or a pudding be a truffle? It seems to be possible with this recipe for (can I get a drum roll for the name?)…. chocolate pudding truffles.
A lot of vegan truffles are made with nuts, seeds and/or coconut milk or coconut oil. There is nothing wrong with these ingredients, but these chocolate pudding truffles contain none of those ingredients. This permits me (as if I need a permission ha!) to eat a lot of these chocolate pudding truffles in one sitting.
Chocolate Pudding Truffles
These chocolate pudding truffles are easy to make ahead which means you’ll always have a delicious snack at hand. I keep these chocolate pudding truffles in the fridge for about 3-4 days, but I haven’t tried freezing them. I would say, if you can freeze cooked buckwheat you can freeze these chocolate truffles.
These chocolate pudding truffles are super easy to make, requiring just a few steps, 3 ingredients, and no fancy kitchen equipment.
The steps are simple:
- cook the buckwheat
- pit the Medjool dates
- place buckwheat and dates in a blender or food processor
- add cacao powder
- roll into big bites/ balls
- coat pudding truffles in cacao powder
It’s as easy as that. Optionally you could also add vanilla extract. It gives it more of a truffle-like flavor. As far as coatings, you can eat these chocolate pudding truffles sticky as they are, but to make these truffles easier to serve I would advise to roll the truffles in cacao powder. These chocolate pudding truffles are sticky! But that makes them also so delicious! The cacao powder coating is great to make these truffles less sticky and extra delicious. You could also roll the truffles in ground nuts such as pistachios.
These chocolate pudding truffles are
✓ sticky soft
✓ super simple to make
✓ perfectly sweet
The only thing with these truffles is that you really need to store them in the fridge (or freezer). When I keep these pudding truffles at room temperature they tend to lose their firmness and they become sticky all over again.
If you give this recipe a try, let me know what you think! Leave a comment or rate the recipe. And don’t forget to take a picture and tag #thegreencreator on Instagram! I’d love to see your creation! Happy weekend loves!
Vegan, gluten-free, nut-free and oil-free chocolate pudding truffles made with just 3 ingredients! Creamy, sticky, sweet and super easy to make.
- Rinse the buckwheat under running water and cook in water until soft. I usually overcook the buckwheat a bit so it’s easier to blend the buckwheat with the dates.
- Meanwhile pit your dates and place in a food processor or high speed blender with a stamper such as a Vitamix.
- When the buckwheat is done drain and add to the dates in the blender/ food processor.
- Blend until smooth. Add the cacao powder and blend more. If you wish you can add the vanilla extract now too.
- Once blended it’s best to place the mixture in the fridge for at least 20 minutes so it can become a bit more firm.
- After that roll the mixture into big bites or smaller balls, whatever you prefer.
- Keep in the fridge to keep the pudding truffles firm. It’s best not to keep these truffles at room temperature since they will become soft and sticky.
- Store truffles covered in the refrigerator for best freshness.