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Raw Chocolate Truffles

30 June, 2014

Magic ingredients:

1 cup of soaked cashews (for at least 1 hour)
1/3 cup + 2 tbsp cacao powder
10 soft medjool dates (pitted, and soak for 2 hours if they're not soft)
1/4-1/3 cup coconut nectar
3 tbsp coconut oil
3 tbsp cacao butter (or sub for more coconut oil)
6 tbsp filtered or spring water
1 level tsp vanilla
Pinch of pink salt
1/2 cup almond meal

1/4 cup desiccated coconut (for rolling the truffles in)
4-6 tbsp cacao powder (for rolling the truffles in)

Flavour of choice (I separated the mixture into 2 and added mint essence to one, and ground cinnamon and cinnamon essence to the other!)

What to do:

Place cashews (soaked and rinsed) into the blender and blend until they are crumbled. Also add the cacao powder and blend again until they're combined.

Add every other ingredient, and blend for a maximum of 30 seconds at a time. At a slow to medium pace (build this up as you go) tamper down on the ingredients so that combine together.

You will have to start the blender on and off at least 10 times, scraping down the sides and using a knife, cut in a few holes into the mixture to allow air in and get the mixture to the smoothest it can get.

Remove the entire mixture from the blender and separate them into two bowls. Add your flavour of choice, or flavours (it's more fun having two different ones so you can eat two and not feel guilty!)

With two teaspoons, get a spoonful of mixture with one, and scrap off the mixture onto baking paper with the other. Make them into the approximate size you hope to make the truffles, it also doesn't matter how messy they are at this stage.

This will make approximately 28-34 truffles, depending on whether you eat any of the mixture while blending! ;)

Place the truffle mixture while it's on the baking paper, onto plates and into the freezer for at least 30 minutes. This will make it easier to roll them into balls.

With slightly wet hands, roll the balls so that they are nice and smooth on the outside.

Optional: I added a hazelnut into the middle of each ball, opening them up slightly with a knife, pushing the hazelnut into the middle and folding the mixture back over it and rolling the ball until smooth again.

If you decide to make the truffles into 2 different flavours, roll them in 2 different things to tell them apart! I used desiccated coconut for the mint truffles and cacao powder and a touch of ground cinnamon for the cinnamon truffles.

Best stored in the freezer as they will last longer, and taste even better with a slightly firm texture! Enjoy :)

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