Raw Chocolate And Date Truffles Recipes

RAW CHOCOLATE AND DATE TRUFFLES

Steps:

• If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
• Place the seeds and or nuts in to a food processer. Blend for a minute or so until a dense flour like consistency is achieved.
• Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
• Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
• The truffles can be kept at room temperature, but I find they are best kept in the fridge.
• Makes around 30 truffles. They will keep for 3-4 days.

RAW STRAWBERRY-FILLED CHOCOLATE TRUFFLES

Steps:

• Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
• Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
• Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
• Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.