Saturday, July 30, 2011

Chocolate and Coconut Truffles (shhh... they're raw!)


I had just made the coconut milk recipe that is on this blog and had a cup full of shredded coconut that I needed to use. I had originally anticipated this recipe without the coconut but hey, I do like coconut and it does lend these truffles a "Bounty" style feel. Not bad for a guilt free snack. They keep well in the freezer too.

Time: 10 minutes.
Makes: 30.

Ingredients:
  • Three cups of walnuts.
  • One cup of shredded coconut.
  • Two cups of dried currants.
  • 1/4 teaspoon of vanilla essence.
  • 1/4 cup of agave nectar or other sweetener.
  • One cup of cocoa or cacao powder, plus extra to roll the truffles in.
Method:

Place the walnuts in the food processor and blend until they resemble biscuit crumbs. Blend some more until the oils are released from the walnuts.
Add in the other ingredients and blend until the mixture clumps up into something that you can roll into balls.
This should take a few minutes.
Take a spoon and scoop out small parts of the mixture. Using your hands, roll these into small balls.
Roll the balls into the spare cocoa. Put the balls in a container and refrigerate for at least 20 minutes.

Delicious. Healthy. Killer of chocolate cravings.

4 comments:

  1. I like to make raw truffles and this recipe sounds very good, looking forward to trying it! I am a vegan and run a small publishing company Openingchapter.com
    Regards
    Rhian

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  2. Wow! I just had a look at your site. So cool. One of my best friends lives in Cardiff and I spent a lot of time there a month ago. I'm looking to self publish a cook book. I'm pretty excited about it. Have a great day! :) xx

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  3. i just made this and to be honest it really didnt taste very good it tasted to much like coco powder i would recommend halving the amount you put in!

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  4. Thank you for the feed back. I'm a big fan of cocoa but I can see how this maybe too much! :) Allowing the oils to be released from the walnuts just a little is important as it makes the cocoa all the more chocolatey. Thanks for your input. :)

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