A few weeks ago a good friend of mine came home for lunch. We said I'd make the main course and she'd bring a vegan dessert. I asked her not to tell me what she'd bring, I wanted it to be a surprise!
After enjoying a couple of glasses of home-made carrot and orange juice, an important amount of salad and plenty of baked potatoes and sweet potatoes topped with home-made vegan pesto, my friend served us the most amazing dark chocolate truffles. They were moist, soft, very flavourful and perfectly sweet. No added sugars, just dates. My mind was blown... That night during my meditation before bed, I couldn't stop thinking about the damn truffles. I was hit by a wave of inspiration on different truffle flavour combinations, which had me get up and grab a pen and paper to write them down before they escaped!
The first result was these chocolate and raspberry truffles. I made these for a Christmas party and they were a complete hit! I've decided to make them again for tonight's New Year's celebrations, and seeing as I have a bit of spare time, I decided to share them with you too in case you want to quickly prepare a batch for tonight! They'll take you less than half an hour to make using very simple ingredients which you might already have at home. These truffles are perfectly sweet yet bitter and fruity. The consistency is very smooth and soft to the bite. If like me, you love the combination of chocolate and acid fruits, you will love these. If you prefer chocolate plain, simply follow the recipe omitting the raspberries. If you prefer it sweeter, add a few more dates.
I wish you all a beautiful start to the New Year. May 2017 be abundant in all which your heart desires. Love you all, take care.
CHOCOLATE AND RASPBERRY TRUFFLES
|Makes 15-20 truffles |
- 200 grams raw walnuts
- 8-10 Medjool dates, pitted
- 1 tsp coconut oil
- 1/2 tsp vanilla powder
- 1 small pinch Himalayan salt or non refined sea salt
- 50 grams raw cacao powder
- 150 grams raw fresh raspberries (frozen work well too)
- 2-3 tbsp raw cacao powder for coating
- 1/2 tsp freshly grated ginger, peeled (optional)
STEP BY STEP
- Throw into a food processor the raw walnuts, Medjool dates, coconut oil, vanilla powder, salt and cacao powder. Process for a minute or until completely combined.
- Add the raspberries and pulse one or two times, enough to incorporate them into the mix without them blending in completely.
- Using a teaspoon, scoop out the mixture into the palm of your left hand. Turn the mixture into a small ball using both hands in a circular motion. When done, in a bowl, coat them in the 2-3 tablespoons of raw cacao powder by rolling them around.
- Place in a plate or container and set in the freezer for 30 minutes to an hour. Take out of the freezer a couple of minutes at room temperature before enjoying.
- Experiment with other fun coating flavours such as Maca powder, barley grass powder, Matcha powder, raw beetroot powder, etc!