Friday, February 15, 2013

Dark Chocolate Strawberry Truffles

These truffles were surprisingly successful.  They have an interesting fruity aroma that can be attributed to the walnuts and strawberries working in tandem.  They are completely raw, vegan, and have about 20 minutes of hands-on time.


 1 cup/150g walnuts
 4 strawberries
 5T/45g cacao powder note: I used cacao powder without any sugar, but with vanillin added.  If you do want to add a vanilla aroma to your truffles, either use vanilla enriched cacao powder (if you have it), or add powdered vanillin.  the recipe will be too wet to accept liquid vanilla extract.
 2t/6g molasses
 2 T/20g agave
 3T/45mL coconut oil
 pinch salt
 splash strong, unsweetened coffee
 1 cup/100g cacao nibs or unsweetened coconut flakes note: with the cacao nibs these truffles become less sweet than if you just ate the batter.  If you are fond of a higher sweet:bitter ratio in chocolate treats, you can either add more sweetener or roll the truffles in both cane sugar and cacao nibs.


 Soak the walnuts overnight.
 In a food processor, combine all ingredients save for the cacao nibs or coconut flakes.  Process into a smooth paste.
 Scoop out teaspoon-sized balls of your paste and roll in the cacao nibs or coconut flakes.
 Refrigerate for at least two hours, or freeze for at least 10 minutes.
 Serve with coffee.

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