Raw Brownie Truffles

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This is the type of recipe that is appropriate for ALL  seasons and all occasions.  Need a decadent Valentines dessert to share with your sweetheart? Check. How about a healthy sweet treat to enjoy with a warm cup of your favorite tea and a good book? Check. Or maybe a mid-afternoon snack to help squelch out a sugar craving? Also perfect. Heck, theses even make a great kid-friendly alternative to something like brownies, doughnut holes, or cookies, and they really can’t get much easier to make as well….Enjoy!

Ingredients

Filling
  • 240g (2 cups) dates, pitted and chopped
  • 1 tbsp water
  • 60g (1/2 cup) mixed raw 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

Instructions

  1. 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.
  2. 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.
  3. Decant the raw brownie mixture into a bowl and place in the fridge for twenty minutes to let it set.
  4. 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.
  5. Refrigerate for 1-2 hours to allow to set.

Notes

Keeps 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.
Clemence MoulaertAbout Clemence Moulaert

Clémence Moulaert (Clem) is the vegan baker and cook behind The Vegan Cookie Fairy The Vegan Cookie Fairy. She became a vegan in March 2011, and soon after began experimenting with vegan baking to satisfy her sweet tooth. She tested her recipes on her friends, who started calling her the vegan cookie fairy—and so the blog was born. It reunites Clem’s greatest passions—food and writing. She has written a series of three e-books of vegan recipes, published by Luscious Books: The Vegan Cookie Fairy's Decadent Ice Creams Anyone Can Make, Little Book of Chocolate and Christmas Recipes. Clem lives in Scotland with her faithful companion: her cat, Mali. You can follow The Vegan Cookie Fairy on Twitter, Instagram, Facebook, Pinterest, and Bloglovin."

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