Raw Vegan Truffles Recipe

These chocolate vegan truffles are nutritious and refreshing, and as calming as a cup of tea.



From “Chocolate”
February 2015

  • These vegan truffles, made with raw chocolate, contain high amounts of magnesium and other beneficial nutrients.
    Photo by Stefan Wettainen
  • “Chocolate” by Elisabeth Johansson is a dream come to true for chocoholics and anyone interested in learning how to whip up something extra special.
    Cover courtesy Sterling Epicure

Yield: Makes 40–42 pieces

Whip up something special for any occasion with Chocolate (Sterling Epicure, 2014). Celebrated pastry chef and author Elisabeth Johansson offers 90 sinfully extravagant chocolate treats that will leave a lasting impression. The following Vegan Truffles recipe is excerpted from “Raw Chocolate.”

Raw Vegan Truffles Recipe

Ingredients:

Chocolate Truffles
• 7 ounces cashew nuts
• 5 ounces (about 2 cups) shredded coconut
• 1 3/4 ounces sesame seeds
• 2 tablespoons cacao powder
• 1 tablespoon agave syrup or honey
• 3 1/2 ounces raw chocolate (70 percent), melted, for rolling
• 2/3 cup raw cacao powder, for rolling

Vanilla and Coconut Truffles
• 7 ounces cashew nuts
• 7 ounces (scant 3 cups) shredded coconut
• Seeds of 1 vanilla bean or 2 teaspoons of vanilla extract
• 3 tablespoons of agave syrup or honey
• 3 1/2 ounces raw chocolate (70 percent), melted, for rolling
• 2/3 cup raw cacao powder, for rolling

Instructions:

Chocolate Truffles

Soak the nuts in a bowl with cold water and cover with a plate. Let stand at room temperature overnight. Drain the water and put the nuts in a food processor. Add the coconut, sesame seeds, cacao powder, and agave syrup and pulse until a thick paste forms. Roll the batter into balls and coat them first in melted raw chocolate, and then roll them in cacao powder. This gives the balls a protective chocolate shell. It also works well to roll them only in cacao powder or melted chocolate.

Vanilla and Coconut Truffles

Soak the nuts in a bowl with cold water and cover with a plate. Let stand at room temperature overnight. Drain the water and put the nuts in a food processor. Add the coconut, vanilla seeds, and agave syrup and pulse until a thick paste forms. Roll the mixture into balls and coat them first in the melted raw chocolate and then in the cacao powder. This gives the balls a protective chocolate shell. It also works well to roll them only in cacao powder or melted chocolate.

More Chocolate Recipes

Raw Chocolate Pie Recipe
Milk Chocolate-Banana Popsicles Recipe


Reprinted with permission from Chocolate published in 2014 by Sterling Epicure. © 2012 by Elisabeth Johansson. Photography by Stefan Wettainen.


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