Almost Raw Chocolate Truffles
Easy, almost good for you and completely yummo. (If I say so myself!) This version of truffle is something the kids could do for Easter.
I do love a good truffle, and this recipe is basically sugar free, dairy free (if you go for a dark chocolate above 70%) and therefore vegan. I used doTERRA peppermint oil as my weapon of choice, but you could really go with anything that matches well with chocolate. I think fennel would be great for example if you love liquorice.
Alternatively, you could leave them plain. Just go for that good old fashioned, straight up chocolate hit between the eyes! I also roasted my nuts, because I do much prefer the flavour. Therefore, not raw, but almost raw!
Need
- 100 Grams almonds
- 100 Grams cashews
- 200 Grams medjool dates, pitted
- 75 Grams cacao powder plus some more for rolling BUY
- 50 Grams chocolate Dark, over 70% BUY
- 75 Grams coconut oil
- 40 Grams shredded coconut
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 3-4 Drops doTERRA Oils flavour of choice, think wild orange, peppermint, citrus or even fennel BUY
Do
- 1
Place nuts into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add all remaining ingredients and blend 30 sec/speed 6. Chill mixture for 10 minutes.
- 3
Using damp hands, roll mixture into balls and toss gently in cacao or cocoa powder. Keep refrigerated until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
