Day Eight of the Valentine’s Day Challenge is Raw Cranberry Coconut Truffles

This is another healthier dessert for Valentine’s Day and one that you can mix and match to suit your tastes! I didn't use dates because while they taste so good you can get tired of them so I wanted to switch it up and use cranberries and they worked just the same. The cranberries end up making it taste like cherry coconut! Just package these in a cute box and you have a healthy and raw Valentine’s Day present!

- Alexis ♥

Raw Cranberry Coconut Truffles

• 1 cup Unsweetened Dried Cranberries
• ½ cup Unsweetened Desiccated Coconut (plus ¼ cup to roll them in after)
• 2 Tablespoons Raw Agave Nectar

Optional

• 1 Tablespoon Cacao Powder
• ¼ cup chopped nuts
• ¼ Teaspoon Pure Coconut Extract

Directions

Process everything in the food processor until it comes together to create a sticky dough.

Shape the dough into equal sized balls and roll them in the extra coconut.

Enjoy!

Marzipan Truffles Two Ways: Covered in Dark Chocolate and Double Chocolate

Day Two of my Vegan Valentine’s Day Challenge is Marzipan Truffles Two Ways: Covered in Dark Chocolate and Double Chocolate! After making the strawberry almond shortbread cookies that reminded me so much of marzipan, I decided to make some marzipan! These are delicious little bit sized chunks of chocolate covered marzipan that are so sweet but intoxicating haha. I really hope you enjoy them!

- Alexis ♥

Marzipan Truffles Two Ways: Covered in Dark Chocolate and Double Chocolate

• 1 ¾ cups raw almonds
• 1 ½ cups powdered sugar
• 5 tablespoons corn syrup
• 1 teaspoon almond extract
• 1 cup vegan dark chocolate chips

For the Double Chocolate:

• 2 teaspoons of Unsweetened Cocoa Powder

Optional (For decorating):

• Sprinkles
• Cocoa Powder
• Coconut

Directions

In a food processor, grind the almond until they’re very fine and start to clump together and then add the sugar and process until well combined.

 Transfer the almond sugar mixture to a bowl and add in the corn syrup and almond extract and knead (with gloves) until it comes together to make a dough. Shape the dough into a log and cut in half.

 Take one half of the dough and knead in the two teaspoons of cocoa powder.

Shape both sets of dough into a ball, cover in plastic wrap and refrigerate or freeze until firm.

While the marzipan is firming up, set up your decorations stations and melt the chocolate with a double boiler (let it cool a little bit before covering the marzipan with it).

Once the Marzipan has firmed up separate both sets of dough into equal sized balls, about a half tablespoon to a tablespoon, these will be sweet so smaller portions will be good.

Using a fork, roll the marzipan truffles into the chocolate and shake off the excess when lifting. You can decorate these however you want by just rolling the non-chocolate covered marzipan in the sprinkles, coconut, etc.

Once you’re done covering all of the marzipan in either the decoration or the covered them in chocolate refrigerate them so the chocolate can set.

Enjoy!

*Tip: If you want these to work at room temperature, temper the chocolate. I didn’t do this because I have yet to master the art!