Raw Truffles can be done in a couple ways. One is slightly more advanced, complex, can take a few hours and requires a liquid raw chocolate mixture. The other way is reaaalllyyyy easy, simple and super fast. We’re going to cover the latter today. YaAaY!!
Raw Truffles of the Blueberry Chocolate Variety
I really love teaching these kinds of raw truffles recipes because they can be ready right away. When served instantly, they are nice and gooey. You can also make them a bit firmer by either setting them in the fridge or freezer once you’ve rolled them into balls, or by putting the entire mixture in the fridge or freezer before rolling them into balls. In the freezer it won’t take more than 20-30 minutes to set them, and in the fridge 45 minutes to an hour should do the trick.
Depending on the gooiness of your dates, you may or may not want/need to set these truffles. We don’t get Medjool dates here in Bali very often, so the dates I’m using are less gooey than most peoples’, as the Medjool variety seem to be the preferred variety amongst Raw Foodies. With good reason. They are absolutely delicious! I don’t even want to use them in recipes ’cause they’re so good on their own.
I’ve used coconut cream as garnish here. It’s a one ingredient recipe – coconut milk. All you need to do is let coconut milk set in the fridge until it separates, scoop out the hardened coconut oily part, and then whip it. You can get it to be pretty nice and airy, so its a lovely raw vegan whipped cream substitute. It’s not very necessary though it does add a nice creamy touch to these raw truffles.
You can substitute in and out whatever similar texture fruits and nuts you want.[amd-zlrecipe-recipe:51]
Makes 15 big raw truffles.