RAW VEGAN CHOCOLATE TRUFFLES
I just made these for a friend's baby shower and they were such a hit!! Healthy AND delicious, a true guilty-free indulgence!
White Chocolate & Coconut Truffles
Young and Raw
In a food processor, whirl coconut flakes until they are finely ground. Add almond and cashew flour, soft cacao butter, soft oil, vanilla, maple syrup and salt until they are equally blended. Roll into balls, roll balls in coconut flakes and store in fridge.
NOTES: Use any nut or seed combination you would like. If you have nut flour/meal handy, use the same amount of each (1 cup total) without grinding it first. Finally, if you can't find cacao butter, use more coconut oil or coconut butter instead. To make coconut butter, grind coconut flakes for 3-4 minutes in a food processor.
Cacao-Almond Butter Truffles
Soak your dates in hot water for about 20 minutes to make them soft and sticky. If you coconut oil is solid, put it in a jar and place the jar in hot water to melt your oil. Place all your ingredients, except the nut butter, in your food processor or high speed blender and mix until soft and well combined. Add the nut butter at the end to keep the crunch. Spread evenly in a sheet pan and place in the refrigerator until firm. Once it is hardened but soft enough to roll into balls, scoop little portions with your fingers, shape them and reserve. If you wish, roll them in cacao powder or crushed toasted maple almonds. Keep refrigerated until ready to serve.
Preheat a skillet over medium-high heat. Add all the ingredients and stir frequently. Once nuts are slightly toasted and the syrup is caramelized, remove from heat and let it cool down on a plate or sheet pan. Crush in a spice grinder, mortar or finely chop with a chef's knife.
Rooibos Masala Chai Infusion (for 6)
Combine spoces and rooibos tea in a mortar or bowl. Crush spices using a pestle or back of a wooden spoon to release fragrant and beneficial oils, as well as opening the cardamon pods. At this point, you can save this mixture in a tightly sealed container for later use.
Two options to infuse:
1. In a pinch, transfer spice mix to a cloth or metal mesh tea bag and place it inside a teacup. Also add the rooibos/black tea bag, if using. Boil water and pour over it, allowing it to infuse for about 5 minutes. Remove bag and add sweetner of choice and/or milk, if using;
2. Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce heat to medium-low, partially cover pan and gently simmer for 10 minutes. Remove from heat, strain and add sweetner of choice and/or milk, if using.
Note: If using tea bags, add them to the saucepan after you remove it from heat and steep for 5 minutes, discarding them afterwards.