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Gluten-Free Chocolate Potato Truffles (Vegan)
Russian-style Kartoshka truffles rebuilt gluten-free: date-soaked chia base, flaxseed cake crumbs, coconut oil and a white-chocolate drizzle on top.
20 min prep / 90 min total
208 kcal
2.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 100 mloat milk
- 60 gdates
- 1 tspchia seeds
- 3 tbspplant milk
for the chia
- 100 gdark chocolate
melted
- 50 gflaxseed flour
- ½ tspbaking powder
- 30 gcoconut oil
- 1 tbspdate syrup
- 50 gwhite chocolate
sugar-free, melted
Instructions
Soak 60g dates in 100ml oat milk for , then blend smooth with 1 teaspoon chia plus 3 tablespoons plant milk.
Melt 100g dark chocolate in a water bath and stir into the date-chia mixture.
Add 50g flaxseed flour and 1/2 teaspoon baking powder to form a cake batter; bake at 200°C for 10-.
Cool and blend the cake into crumbs, then mix with 30g coconut oil and 1 tablespoon date syrup.
Shape into potato-style truffles, chill, then drizzle with 50g melted white chocolate.
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