Raw Vegan Truffles
- 1 cup raw cashews
- 1/4 cup unsweetened cocoa powder or raw cacao powder, plus extra for dusting (Cocoa powder isn’t technically raw, but it’s much less expensive. You decide what works best for you!)
- 1 cup pitted Medjool dates
- 1/8 cup water
1. Put the nuts into your blender and process until you have a cashew meal. You’re not going for cashew butter, and it’s okay if there are some chunks of nut in there. Transfer the cashew meal to a large bowl and toss with the 1/4 cup cocoa powder.
2. Put the dates and water in the blender, and process until they’re pretty smooth. Add the dates to the cashew/cocoa mixture, and use your hands to knead everything together into a big ball of dough. Divide the dough into 12-16 pieces. To complete the truffles, roll each piece into a ball, dredge in the extra cocoa powder, and chill until you’re ready to serve. You can eat these right away, but if you can wait an hour, they’re even better after chilling for a bit in the fridge.
- Instead of cashews, try other raw nuts. Almonds, pistachios, or walnuts would be lovely. You could also make these nut-free and use sunflower seeds to replace the cashews.
- Ditch the dates. I know that not everyone is crazy about the flavor of dates, and that’s OK! You can use other dried fruit instead. Dried apricots or cherries both work beautifully. Since other dried fruit is usually a bit drier than dates are, you may need to add an extra tablespoon or two of water to your dough. Your goal is a ball that comes together and is slightly sticky, but not so sticky that it gets all over your hands when you put the ball down.
- Dredge creatively. I’m a fan of covering truffles in cocoa powder, but you can also use unsweetened dried coconut, matcha powder, or more ground nuts instead.
- Skip the water, and use coconut milk, juice, or even booze for the liquid instead to add another dimension of flavor to your truffles.
Image Credit: photo by Becky Striepe