I came across this delightfully “raw” truffle recipe by Amy Lyons from her blog, Fragrant Vanilla Cake.
I love desserts and Amy has a way of creating such beautifully decorated desserts that are not only very pleasing to the eyes, but consists of ingredients I would never think twice about using in desserts to begin with. And yes, these are pretty healthy which is just an added plus! 😀
I typically make my own raw “cacao” with nuts, coconut or cinnamon depending on my mood and sweeten it with agave nectar. But this recipe seemed like a lot of fun not to mention very delicious! 😛
I also needed a gift idea for a birthday, a special person who has a diet consisting of many allergies (she can’t consume soy, gluten, refined sugars, etc.). And I also needed a gift idea for another special person for Valentine’s Day but of course I wanted to give something sweet, delicious yet healthier than traditional store bought chocolate packed with refined sugars, artificial sweeteners and preservatives.
Now, as I prepared to make these truffles, I discovered that I did not have enough raspberries. I only had 3/4 cups of raspberries where as the original recipe calls for 1 and 1/2 cups. I made some slight modifications from Amy’s original recipe while making these but nonetheless, these still came out amazing and tasted very delicious! Both of the receivers as well as my two kids (and myself of course!), absolutely enjoyed these!
Raw Raspberry Rose Cream Truffles
Makes about 2 dozen
- 1 1/2 cups raw cashew pieces (soaked for 3 to 4 hours)
- 1/4 cup filtered water
- 1/4 cup agave nectar
- 1/4 tsp sea salt
- 2 teaspoons vanilla
- 1 tsp rosewater
- 1/4 cup raw coconut oil (slightly warmed to liquid)
- 1 1/2 cups organic raspberries (if using frozen, thaw and drain liquid very well)
- 1/2 cup raw cacao powder
- 1/2 cup raw coconut oil (slightly warmed to liquid)
- 1/4 cup agave nectar
- a pinch of sea salt
- For the filling, in a food processor, combine the cashews, water, agave nectar, sea salt, vanilla, and rosewater and process until smooth.
- Add the coconut oil and process for another minute until well incorporated.
- Add the raspberries and process until smooth.
- Pour into a bowl and place in the freezer until firm but scoopable.
- Scoop some of the cream out of the bowl by the heaping Tbspful and form into balls. Place on foil.
- Once they are all rolled, place them back into the freezer to harden (I left mine in the freezer overnight and dipped them in chocolate the next day).
- To make the dipping chocolate, in a bowl, whisk together the cacao powder, coconut oil, agave nectar, and sea salt until smooth.
- Gently warm the mixture in a heat safe bowl over a stove top on very low heat. I held my bowl over an electric stove which provided a very gentle temperature, warm enough to create smooth dipping chocolate.
- Using a fork, dip the filling balls into the chocolate, coat them well and place on the foil. You will discover that the warm chocolate makes it easy for dipping and for placing on the foil.
- Once they are all dipped, place them back into the freezer to set completely.
- You can store the truffles in the freezer or in the fridge prior to serving. Enjoy!
Chocolate Raspberry Rose Truffles
Follow the recipe for the raspberry rose cream truffles but along with the raspberries, add 1/4 cup raw cacao powder and continue with the recipe.
Fragrant Vanilla Cake, http://fragrantvanillacake.blogspot.com/2013/02/raw-raspberry-rose-cream-truffles.html