Easy Choc Truffles, Peanut butter and Chocolate balls – Raw Gourmet Truffles

Crispy Peanut Butter and Choc truffle recipe made for Father’s Day! Raw goodness and crazy amounts of flavor. These got great feedback and look better than store bought when a little love is put into them. I actually managed to capture them so that they didn’t look like little bird poops (ew…) – So that’s an achievement, because they taste so good…I should be able to capture their outer beauty too. I was going to make a third variety, but I had already made 33 with the two mentioned below – So, I’ll save the third one for another day.

Make sure you give yourself a decent amount of working space. These don’t make too much of a mess, but I tend to get parts of the mixture all over myself and bits along the table. I find it helps to clean up as you go along, just so the cleanup doesn’t seem too daunting and ends up taking the fun out of all the truffle-making. I have a couple of things mentioned that are not raw, but I’ve pointed them out, so omit them or use other ingredients if you want to keep this 100% raw. Enjoy the deliciousness! I love how pretty these always turn out 🙂

Onto the raw vegan desserts of awesomeness!

 

Dark Chocolate Covered Brownie Truffles

Ingredients

  • 1/2 cup Raw Almonds
  • 1 tbs Raw Cashews, 1 tbs Raw Sunflower Seeds
  • 1 cup pitted Dates, chopped into small pieces
  • 1 tsp Vanilla Extract (you can also use Almond extract)
  • Pinch of Sea Salt
  • 1 tbs Raw Cacao
  • Optional Coating: Raw or Non-raw dark chocolate coating*, and/or puffed rice cereal, a few raw pumpkin seeds for decoration.
  • Other ideas for coating: Raw shredded unsweetened coconut, nutmeg, cinnamon…

Non-raw Chocolate Coating: High quality dark chocolate chips & a bit of Coconut Oil

Raw Chocolate Coating: 1/4 Raw Cacao Powder, 1/4 cup Cacao Butter, 1 tsp Vanilla extract & 3 tbs of Honey/Agave, or another sweetener.

These measurements made around 13 truffles.

Crispy Peanut Butter Honey Truffles

Ingredients

  • 1 cup Raw Cashews
  • 1/2 cup Raw Sunflower seeds
  • 1/2 cup pitted Dates
  • 1/4 cup Nut Butter (I used Peanut, but feel free to use Pumpkin Seed, Almond Butter, Cashew butter…)
  • 2 tbs Honey (or substitute for another sweetener if you don’t want to use honey)
  • 2 pinches of Sea salt
  • 1/2 tsp Vanilla extract
  • 1/3 cup puffed rice cereal (not raw)
  • Optional Coating: raw Cacao powder, more puffed rice and not raw, but you can also use ground up graham cracker crumbs

These measurements made around 20 truffles.

Suggested Equipment/Materials:

  • Medium-sized Bowl
  • Spatula
  • Measuring cups/spoons
  • Parchment Paper
  • Pot (if melting chocolate)
  • Toothpicks (for sticking in truffles and rolling into different coatings – specifically the melted chocolate)
  • Mini cupcake wrappers
  • Your HANDS…best mixing tool.

*Soak your nuts & seeds overnight. I soaked the Sunflower seeds and the Almonds for 12 hours and the Cashews for 3 hours. Rinse them well afterwards. The reason you want to soak them before eating is because it makes their nutrients easier to absorb and is easier for digestion. You also help to release the enzyme inhibitors that protect the seed, but are not needed for human consumption. For a chart on different soaking times and more information on soaking and sprouting, check out Raw Food Living’s page here.

Directions for Dark Chocolate Covered Brownie Truffles

  1. In a food processor, ground up the almonds, cashew and sunflower seeds. Add into bowl. Do the same for the dates.
  2. Add in the vanilla extract, salt and cacao. Start mixing with a spatula. When all the dry is incorporated with the wet ingredients, start using your hands to mix. It makes it a lot easier. When the mixture sticks together and you are able to form a ball, that’s a good sign that you are ready to start rolling your truffles!
  3. Lay out a piece of parchment paper and take a small amount (about 1 1/2tbs) of the mixture in your hands and roll into a ball. I just eye-balled this, but if you want precise truffle-sizes, you could use a tablespoon and get a heaping tbs of mixture each time and form balls that way. Also, feel free to break the circle and form little rounded rectangles and squares.
  4. Now, you could leave the truffles the way they are and pop them in the freezer at this point, or you can dip them into chocolate so they have a harder coating on the outside (plus, chocolate is awesome).  If using dark chocolate chips, add a small amount of coconut oil along with the chips in a pot and put on low heat. Start stirring with a spatula and take a toothpick and stick it in a truffle and roll it in the melted chocolate. Place on parchment paper. If doing the raw variety, put the cacao butter in a pot and heat on low heat. When it has melted, add in the rest of the ingredients and stir. Start with less sweetener and do a taste test. Add in more if you want it sweeter. Do the same steps with the toothpick and the truffles.
  5. Do any extra coating while the chocolate is still wet on the truffle. Roll truffles in puffed rice or coconut, and anything else you can think of. I added some little unique touches to some of the truffles, like adding a few pumpkin seeds on top to make it look like a flower.
  6. Place each truffle in a mini cupcake wrapper and place in the freezer until they firm up (I usually let them stay in there for 1 1/2-2 hours.) Or, just wait until the chocolate coating has hardened up.

Directions for Crispy Peanut Butter Honey Truffles (basically the above recipe with a couple of changes)

  1. Do the same steps as for the previous truffles. Process the cashews, sunflower seeds and dates. Add into the bowl. Add in the nut butter, honey, sea salt, vanilla, puffed rice cereal (I have heard of a raw variation being sprouted and dehydrated buckwheat, but I haven’t tried this myself. If anyone has, let me know how it turned out! I think I read about it while searching for “raw/vegan rice crispy” type treats.)
  2. Mixmixmix, with the spatula and your hands. Make the truffles and leave as is or you can either do the chocolate coating (I didn’t do this for these) or what I did is I rolled them in cacao powder, and because I was making this for someone who didn’t need them to be completely raw, I processed some puffed rice and graham cracker crumbs and mixed in the cacao and spread it out onto some parchment and rolled them. Just use the cacao is keeping it raw.

I hope no one is annoyed at the non-raw variations in this. I tried to cover all the bases for the people wanting them to be 100% raw and for those who don’t need them to be.

She is a little perturbed she can’t have any, but she has yummy biscuits as a peace offering.

 



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6 comments

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  2. Do you think it would work to use something other than cashews? Maybe peanuts? I want to make the Choc Truffles but am not a huge fan of cashews. Would peanuts or macadamia nuts work?

    Thanks!

  3. Hi Hannah – Yes, you can certainly switch out the cashews with peanuts, almonds, walnuts, brazil, macadamia nuts… you can do 1/2 one kind and 1/2 another too. I’m sure any variety will turn out great! 🙂 –Clare

  4. Thanks! I ended up making them with the cashews and they still taste amazing. Then I dipped them in dark chocolate and put coconut or sprinkles on them. They look so fancy but I know they’re not too unhealthy! (Lots of chocolate… I got carried away.) Thanks for the recipe! These are going to my friends for the holidays. 🙂

  5. Oh, yay! So glad to hear it 😀 Dipping them in dark chocolate sounds soo good. Have a lovely holiday and enjoy eating yummy foods! :o) –Clare

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