Raw Vegan Truffles Recipe

Raw Vegan Truffles Recipe

ingredients

• 1 cup almonds 
• 1 cups brazil nuts ( If you do not have almonds or brazil nuts you can substitute for any kind)
• 13 dates 
• 1 cup finely shredded coconut 
• 2 tbsp cocoa or cacao powder or carob Powder
• 1 tsp vanilla 

In a food processor with an S blade, process all ingredients, except the cocoa powder, until finely chopped and it all starts to clump together. This takes a minute or two.

Using a plastic rounded tablespoon or melon scooper, scoop out and press to make a half sphere. Use half the mixture to make regular coconut macaroons. Add the cocoa or cacao powder to the remaining mixture and process until well incorporated and then shape with the tablespoon or scooper

Cinnamon, Coconut

add to basic recipe instead of carob or cocoa

• 1 tsp Cinnamon

Strawberry

add to basic recipe instead of carob or cocoa

• 1/2 cup chopped strawberries ( I did this in the food processor)

Raw Chocolate Cheesecake

Crust 

1 cup Almond meal 

¼ cup  raw cocoa powder or  Carob

3 Tablespoons Agave syrup 

1 teaspoon vanilla extract

1 pinch sea salt

Filling 

2 cups raw cashews, soaked (2Hrs) and rinsed 

¼ cup hazelnut butter (peanut butter works too) 

½ cup coconut oil, melted 

½ cup Agave syrup 

½ cup cocoa powder or carob 

½ cup water 

2 teaspoons salt 

Chocolate Sauce 

⅓ cup coconut oil, melted 

1 teaspoon vanilla 

¼  cup agave syrup 

¼ cup cocoa powder or carob

1- Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling. 

2 -In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined. 

3-Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake). 

4- Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake. 

5-Place the cheesecakes in the refrigerator and make the chocolate sauce.