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 licorice.
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!
I get my Callebaut from Savour Chocolate and Patisserie Schoolonline. They are known to be the cheapest retailer of this brand and it is my brand of choice. Go get it!!
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Need
- 100 g almonds
- 100 g cashews
- 200 g medjool dates, pitted
- 75 g Cacao - Powder plus some more for rolling BUY
- 50 g Chocolate - Callebaut dark BUY
- 75 g Coconut - Oil BUY
- 40 g Coconut - Shredded BUY
- Pinch Pink Salt Flakes BUY
- 1 tsp Vanilla - Bean Paste BUY
- 3-4 Drop doTERRA Oils flavour of choice, think wild orange, peppermint, citrus or even fennel BUY
Do
- 1
Place nuts into TM 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.
