Raw Brownie Truffles
Both vegan and gluten-free, these raw brownie truffles keep in the fridge for up to 5 days (if you can resist them that long). Keep in a freezer bag in the freezer up to a month, defrost at room temp before eating.
This recipe makes 15 truffles
Equipment: saucepan, heatproof bowl, hob, food processor, fridge, fork
INGREDIENTS:
- 2 cups dates, pitted and chopped
- 1 tbsp water
- 1/2 cup mixed cashews and walnuts, roughly chopped
- 1 tbsp raw cacao powder
- 1 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
Chocolate ganache:
- 2 tbsp coconut oil (solid)
- 1 tsp maple syrup
- 2 tbsp raw cacao powder
METHOD:
First, make the raw chocolate ganache. Place a heatproof bowl over a small saucepan of simmering water. Add all the ingredients for the ganache to the bowl and leave to warm up for 1-2 minutes. Stir with a spoon until evenly combined. Set aside to set a little while you get on with the truffles.
Add the dates and water to a high-speed blender or food processor and blitz till mushy and sticky. Add the remaining ingredients and blitz again until the mixture starts to stick together.
Decant the raw brownie mixture into a bowl and place in the fridge for twenty minutes to let it set.
Roll the raw brownie mixture into 15 large truffles, just a bit smaller than a golf ball. Depending on the temperature of your kitchen, the chocolate ganache should now be a little thicker; if not place in the fridge for ten minutes and check the consistency again. If it is ready, dip the truffles into the ganache and set aside on a plate.
Refrigerate for 1-2 hours to allow to set.