From October 2012:
Chocolate is one of the foods I can’t live without. Can you relate?? Because I don’t believe in deprivation, I have found ways to incorporate chocolate in healthful ways and these raw truffles are my latest discovery, thanks to The Sprouted Kitchen. They are super easy to prepare and the ingredients aren’t difficult to find. They are also raw, vegan and gluten-free.
A plateful is now sitting in my refrigerator and I can’t wait to share them!!
CHOCOLATE ALMOND TRUFFLES // Makes 18 -20
Raw, Vegan and Gluten Free
20 Medjool dates, seeded and halved
1/2 tsp. vanilla extract
- 1/3 cup creamy organic almond butter
- 1/3 cup unsweetened shredded coconut
- 1/3 cup plus 1 Tbsp. natural cocoa powder ( I like the raw cocoa powder from Navitas. – it is available at Whole Foods or through vitacost.com)
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/3 cup toasted almonds, well chopped (I place whole almonds on cookie sheet in a 250-degree oven for 15 minutes then pulse in the food processor).
Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. If the mixture feels too dry, add some water or almond butter. If it is too wet, add more coconut.
Roll approximately one tablespoon of the mixture between your palms to form a ball. Repeat with the remaining mixture. Pour the chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.