It's truffle season!! Every year when the weather starts to cool down and the scarves and mittens go on, I'm always reminded of sweet, delicious chocolate truffles. The desserts of my childhood were always in the form of store bought truffles, y'know the kind that come in a two layered box where each one is a different flavor and half the fun is taking a bite to see what is inside! Well, fast forward to today and I am no longer a lover of milk chocolate OR processed sugar. Instead, my holiday table and celebrations always feature this healthy twist on holiday truffles. Bite-sized and healthy enough to enjoy for breakfast and sweet enough to enjoy for dessert, these gorgeous raw truffles will please your palete and your health. Low GI, raw, and loaded with antioxidants thanks to the fully raw cacao, my holiday truffles will make you think twice about what goes on in a raw, vegan holiday kitchen!!
These truffles are incredibly easy to make and are guaranteed to please. They would make a lovely addition to any holiday table, party, or just a great treat anytime! Here is what you're going to need:
- 2 cups raw nuts (I usually always use raw almonds but cashews, pecan, or walnuts would work)
- 3/4 cup raw cacao powder
- 1 cup dates, pitted (medjool are a good choice but today I opted for golden)
- 3-4 Tablespoons filtered water
- 2-3 Tablespoons maple syrup (optional for added sweetness)
- 1/2 teaspoon vanilla extract (optional for added sweetness)
- Pinch of Himalayan or Sea Salt
- 1 to 1 1/2 cups shredded, dried coconut (for decoration, option to also use raw cacao nibs, sesame seeds, chopped nuts, and raw cacao powder mixed with cinnamon).
Method:
- Into a food processor fitted with the "S-type" blade, add your nuts. If you want little pieces of nuts in your truffles, then process nuts until they are in tiny pieces. If you want a smoother truffle, process nuts to a fine powder.
- Add cacao powder and salt then process briefly to combine.
- Add the remaining ingredients and process until the mixture begins to form a giant ball. The dates are nice and sticky so they will encourage the ingredients to form together. This should happen pretty quickly. Test your dough by pushing some between your finger and if it sticks together then it is good to go.
- Roll the truffle mixture into small 1 inch balls.
- Take coconut and place on a plate (option to also use more cacao powder or sesame seeds to roll your truffles in for variety).
- Roll each ball in the coconut so that is covered like a little ball of snow.
- Enjoy!
As the weather cools down and we finally accept that yet another summer has come to an end, don't stay indoors drinking endless cups of tea by the fire just waiting for a break in the clouds, get outside! Winter is a great time to play outdoors as long as we have on our vegan ugg boots and hoodies! Trust me, I live along the Puget Sound and our weather is wet and freezing right now! That doesn't stop the beauty of the world, in fact, it often enhances it! I took a break from truffles and headed outdoors to do some yoga, find inner peace, and watch for passing whales on a beautiful winter day!
Thank you for visiting my blog!! These truffles are such a joy to make and I hope you all enjoy making them as well! Just remember to have fun and share them with those you love!
Namaste and Happy Eats!
xoxo,
VV
