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Cranberry Dark Chocolate Truffles

Cranberry Dark Chocolate Truffles
Client:Brandi Doming


Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious recipes that also happen to be vegan, gluten-free and oil-free. Her blog has become very popular, as it focuses on 8 ingredients or less, so anybody can make them with ease. Brandi believes in using nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. She enjoys creating food that everybody loves, whether vegan or not. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

These Cranberry Dark Chocolate Truffles are an overwhelmingly delicious dessert snack that combines antioxidant-rich ingredients like dark chocolate and cranberries with finely ground espresso and other fresh ingredients for a decadent dish with additional health benefits. Enjoy!


  • 1 1/2 bars of 3.16 oz 70-71% dark chocolate bar (135 g)
  • 1/4 cup lite coconut milk, room temp or slightly warm (can shaken well before measuring)
  • 1/16th fine sea salt
  • 2 tablespoons maple syrup, room temp
  • 1 1/2 tablespoons raw cashew butter, room temp
  • 1/4 teaspoon finely ground espresso
  • 1/2 teaspoon vanilla extract
  • 12-14 fresh cranberries
  • Cocoa powder, powdered sugar, nuts, etc. to roll truffles in
  1. Finely chop your chocolate bar and add to a bowl. Either melt over a double boiler or heat in the microwave for 30 seconds, then 15 seconds and stirring in between until almost all melted, being careful not to burn. Stir until completely smooth. Add to a food processor.
  2. If your cashew butter is stored in the fridge, then you will need to warm it up to a smooth consistency before measuring. Add all of the remaining ingredients, except the cranberries. Process until completely smooth, scraping the sides as needed.
  3. Pour into a bowl and make sure to scrape out all of that chocolatey goodness from the processor. Place in the fridge for at least 2-4 hours or more until it is completely firm and solid. Or even better, make the chocolate the day before you want to make the truffles, so they have all night to set.
  4. After it is completely chilled and set, using a melon scooper, form balls in your hands and press an indention with your finger into the center. Add a cranberry and form the chocolate around it, pressing it together. (It’s best to choose the smallest of the cranberries. If you don’t like cranberries or just want all dark chocolate, then they are fabulous that way too!)
  5. Then roll into your preferred coatings. (I did some in cocoa powder (my favorite because it’s extra chocolatey!), some in powdered sugar and some in crushed pistachios. Doing a variety makes them look very festive and beautiful on a table.)
  6. Keep them stored at room temperature for the perfect, smooth texture. (This makes 12-14 truffles, so if you are serving a large party, then double the recipe.)
  7. Enjoy!


It is very important that your ingredients are at room temperature when adding to the melted chocolate or it can cause the chocolate to harden and turn lumpy. Also, make sure to weigh the chocolate or use the correct size bars for accurate results. Too much chocolate or not enough will alter the perfect smooth truffle texture.

Vegan, gluten-free, oil-free, grain-free, soy-free

Cranberry Dark Chocolate Truffles


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