Raw Mayan Truffles

Sometimes a girl’s just gotta have chocolate. But it can’t always be in the form of a double dipped cone from DQ (guilty), an entire dark chocolate bar (I’ve done that once or thrice) or a fat slice of chocolate cake (oh lordy, yes). Else, we might just become that fat slice of cake, and we don’t want that (we don’t right? OK, just checking…).

Friends, I have a solution. Rich chocolate truffles with plenty of decadent flavor and a hint of spice thanks to cayenne, nutmeg and cinnamon. Dates bring it all together and make it sweet. Sweet, spicy, chocolaty – I think we have all the bases covered, right?

These truffles were inspired by the most adorable person on earth, Ashlae from Oh, Lady Cakes. I stumbled upon her blog a few months back and promptly sent her an email titled “friend request” expressing how fabulous I thought she and her blog were, specifically her raw cacao ice cream. She replied just hours later saying “…thank you for not writing to tell me how terrible it is that I think it’s OK for people to consume 500 calorie bowls of ice cream. WHO FREAKING COUNTS CALORIES??!?!?!! The nerve of some people, I tell you what.”

We’ve been fast friends ever since.

These truffles were certainly inspired by her lovely Lady Cakes (was that inappropriate?). She had me at raw, then she threw in cacao, then slayed me with truffle. I simply added some coffee and spice. Try them both ways, they’re quite delicious either way, I tell you what.

4.5 from 2 reviews
Raw Mayan Truffles
 
Prep time
Total time
 
A decadent raw truffle featuring almonds, dates and cocoa powder, and a touch of cinnamon, nutmeg and extra-hot cayenne.
Author:
Recipe type: Dessert, Vegan
Serves: ~24 truffles
Ingredients
  • 2 cups almonds
  • 2 Tbsp cocoa powder
  • 2 Tbsp semisweet chocolate chips
  • 12-13 dates, soaked for 15 minutes in water*
  • 1 Tbsp strong coffee or coffee liqueur (such as Kahlua)
  • 1 Tbsp date water
  • 1/2 tsp vietnamese cinnamon
  • 1/2 tsp cayenne pepper
  • 1/4 tsp nutmeg
Instructions
  1. Place almonds in a food processor and process until nearly the consistency of almond meal - the pieces should be very fine but stop before it starts to turn to butter.
  2. Next add cocoa powder, chocolate chips, dates (minus the water) and spices and blend well.
  3. Add coffee and pulse. Add 1 Tbsp of date water ONLY if your batter isn't coming together. It should be difficult to process at this point.
  4. Transfer to a bowl and place in the freezer for 15 minutes.
  5. Remove from freezer and roll into 1-inch balls. They will be sticky but manageable with the warmth of your hands.
  6. Roll in cocoa or cacao powder (optional) and keep frozen to retain freshness. You can eat them chilled or at room temperature. I preferred them a tad on the warm side as you could taste more of the flavors.
Notes
* I use deglet noor dates, whole pitted unsweetened. But you can also sub medjool or other varieties.
Nutrition Information
Serving size: 24 truffles; per truffle Calories: 65 Fat: 4 g Saturated fat: 0.5 g Carbohydrates: 6 g Sugar: 3.8 g Fiber: 1.5 g Protein: 1.9 g

Ashlae’s original recipe

Share on Facebook0Tweet about this on Twitter2Share on Google+0Pin on Pinterest1,542Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. says

    Nom.

    Nomnomnomnomnom.

    I admit, I stopped at the dates first and went “YAY!”. This is mixing the best things into one. YES. PLEASE.
    Thaaaank you for being such a genius!

  2. says

    Hi, I just stumbled across your blog from this pin on pinterest. I am addicted. Everything looks gorgeous and so delicious. I’ll be back many times. Thanks for sharing. :)

  3. Christine says

    I am just making these. Firstly – I cannot believe how delicious the mix is! They turn out perfectly just as you have described! My Hubs favourite snack is dates so he is going to love these! Thanks for the recipe. Next time I’m gonna try them with some cardamon in place of the cayenne…….mmmmmmmm

  4. says

    My response to this post is not appropriate…for work, the interwebs, or anywhere but my mind.

    Also, I love your lady cakes innuendo. And am glad you will randomly email food bloggers (or in my case, take over their comments section).

  5. Colleen says

    I just made these for a potluck. I could not get Vietnamese cinnamon so I added more regular to make up for the intense flavor. I also rolled them in coconut sugar and then in the cocoa. Love them! Thank you!!!!

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: