Raw Mayan Truffles

by Dana on November 27, 2012

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.

4.0 from 1 reviews

Raw Mayan Truffles
 
Print

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
  • ½ tsp vietnamese cinnamon
  • ½ tsp cayenne pepper
  • ¼ 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

Want delicious updates? Subscribe by email!








 
Ready to take your food photography to the next level? Join the Food Photography E-course!

{ 12 comments… add one }

Leave a Comment

Rate this recipe:  

Next post:

Previous post:








 
Check out our Resource Pages:
How to Start a Food Blog
Choose a Wordpress Theme
How to choose a Webhost
A list of all the tools we use
How to Take Photos at Night
The Minimalist Baker Detox Guide

Most Popular Recipes:
Chocolate Chip Oatmeal Cookie Pancakes
Pumpkin French Toast Bake
Oreo Cookie Pancakes
5-Ingredient Pumpkin Frappuccino
French Toast Sugar Cookies
No Bake Cookie Pancakes