Thursday, 5 May 2011
This Easter I decided to do something different and make my own raw chocolate to give to others, and I happened to fall in love with them all at the same time!
My favorite kind of chocolate is raw, delicious and good for your health. I have been making raw chocolate for about a year, but hadn't tried the truffle variety yet, not until now!
The thing about making raw chocolate truffles is that you can include any ingredient you like in them, with just the basic ones provided. There is endless possibilities on how you end up coating them, and that is part of the fun! Whatever you love you can include, and of course you don't have to stick to just raw. Unlike processed chocolate eggs that can be quite unhealthy, these raw chocolate truffles are the opposite, healthy and packed full of antioxidants.
100g Pecan Nuts
8-12 Pitted Dates (soaked in warm water)
2 Tsp Desiccated Coconut
3-4 Tbsp Raw Cacao Powder
2 Tbsp Agave Syrup or other natural sweetener.. I used Sweet Freedom made from apples, grapes and carob. 100% fruit.
Extra Raw Cacao Powder, desiccated coconut, crushed nuts and other ingredients for the coating
Soak the pitted dates in warm water for about 5m. Blend the pecan nuts, coconut and dates in a food processor. Add the raw cacao powder and your natural sweetener together and blend. Place mixture in a bowl and mix everything well. Roll spoonfuls of the mix into round balls and roll in desired ingredients. I rolled mine in desiccated coconut, cinnamon powder, crushed nuts, cacao powder and a little bit of coffee.
This recipe makes around 30-40 truffles, depending on how big you make them.
Chill the truffles in the fridge from 30m-1hr. When ready, get them out and enjoy!
I put mine in little recyclable plastic bags with hearted seal stickers and gave them away to family and friends around Easter time.