Raw Chocolate Truffles
I have to admit, I have been keeping this secret from you…unintentionally of course. I created this recipe on the spot once about a year ago for a client and they absolutely loved these. This year I decided to make them again and wow, these did not miss a beat. So rich, so chocolatey, and such a perfect dessert for any occasion. These are raw, vegan, gluten free, refined sugar free, guilt free and super easy to make.
Tip: You have to use a food processor for this to get the right consistency, if using a blender it will be difficult to get everything to the right consistency without giving your blender a really hard time!
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Makes 13-15 truffles
The Goods:
12-15 pitted dates
4 tbsp raw cacao powder
3 tbsp almond butter
3 tbsp maple syrup
2 tbsp coconut butter
1 tbsp melted coconut oil
coconut flakes
crushed peppermint candies
crushed pecans or favorite nut
The Method:
Toss all ingredients into a food processor, start slow and blend for 30 seconds, then up the speed and blend on high for 1 minute or until everything, especially the dates, are finely blended into very small pieces.
Remove the blade and using your hands, roll the dough into small 1 inch bite size balls. They will be a bit oily but don’t worry this is natural and necessary. When all the dough is rolled into small balls, place them onto a plate, refrigerate uncovered for about 10-15 minutes so that they can set.
As the truffles chill, prep all your toppings like peppermint candy, pecans, and coconut flakes into separate bowls.
Once the truffles have cooled a bit, and hardened slightly, it’s time to roll your truffles into the toppings. This is the fun part! You can do individual ones, two flavors, or even the trifecta of all three toppings!
Best served chilled, so place all the truffles into the fridge in a covered container for 3+ hours for best flavor and texture. These are very rich, so really one or two will satisfy that sweet tooth! Enjoy!
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