Similar to my Gingerbread Nut Truffles, the main difference in this recipe is the substitution of raw cacao powder in place of the ginger, and omitting the spices. These raw truffles have an extra kick with the addition of cayenne to the mix. However, if you don’t like spicy chocolate, you can add more dates to make the truffles extra gooey, sweet and rich!
Let us begin!
You will need:
– 7 to 8 medjool dates, pitted and soaked in water for about an hour to soften
– 1 cup hazelnuts, walnuts or pecans. (You can use almonds as well, but the other three options are better)
– 1 to 2 tbsp raw cacao powder (depending on how chocolaty you want them!)
– 1/4 tsp cinnamon
– 1 tbsp raw honey, maple syrup, agave or molasses
– 1 shake of cayenne (about 1/4 tsp)
– about 1/4 cup shredded organic coconut for rolling truffle balls in
– about 1/4 cup raw cacao powder and 1 tbsp coconut sugar for rolling truffle balls in
Add a 1/2 tsp cayenne for extra spicy truffles, or add about 4 more dates for an even more gooey, yummy, sweet truffle!
In a food processor, pulse the nuts until they become finely ground, then add all the other ingredients and pulse/blend until the mixture becomes thick like dough. This can take several starts and stops of the food processor because the mixture will be very thick.
Once everything is fully blended, start to create balls with the mixture. Roll into 1/2 in balls, then roll the truffles in the coconut and/or cacao powder, then place in the freezer for at least half an hour.
After leaving in the freezer to set, take out and serve! These are best when stored in the freezer in an airtight container. They will stay good for weeks!
Gorgeous colors! My raw cacao truffles served with my lovely rawmarkable apricot balls!