Sunday, January 15, 2012

raw almond joy truffles

Are you pro-snow or anti-snow?

I love the ambiance and quiet of a good, clean snow. But besides the freakish October dusting we got, our sidewalks have remained sadly dry. And as I face a new semester of public transit and lots of walking, I'm secretly crossing my fingers that we'll make it out on the other side, sans snow.

But that doesn't mean I can't still enjoy a few snowballs this season...


The trick to making healthier, vegan truffles is to replace the dairy with healthy fats. Here's a post about the amazing potential of coconut fat. Use coconut oil, nut butters, or seed butters as a base. Then get creative with flavors and coatings.

If you use raw cacao powder, these truffles are also appropriate for a raw food diet. Raw, vegan, gluten free, dairy free, sugar free truffles. And yet...so indulgent.

The dark chocolate peanut butter truffles seemed to be a big hit, so I'm sure you'll enjoy these as well! The best part about these truffle recipes is how easy they are. Smoosh, and roll. To make measuring sticky ingredients easier, it's worth investing in a kitchen scale. Nutrition labels should tell you how much certain volumes weigh, and then you can just scoop right into the bowl!


Raw Almond Joy Truffles

Ingredients:
1/2 cup coconut oil, at room temperature
1/2 cup + 1 tbsp cocoa powder
1/2 cup almond meal
1/4 tsp liquid stevia
dash of salt
1/8 tsp almond extract (optional)
about 1/2 cup unsweetened coconut flakes

Carefully mix the coconut oil and cocoa powder in a mixing bowl until smooth. Add the remaining ingredients and mix until smooth. Since the almond extract will not be cooked, it will add a slightly bitter taste of alcohol to your chocolates. If you don't think you'll like this, omit.

Refrigerate the mixture for about 20 minutes. Scoop balls of the mixture out and drop them into the coconut. Cover with coconut and shape the truffles.

You can try rolling these with your hands, but they melt easily, so I recommend using a melon baller and a teaspoon to scoop out your truffles. If the mixture becomes too soft while working with it, just stick it back in the refrigerator for a few minutes. Likewise, if it's too hard, let it sit at room temperature for awhile.

Refrigerate the truffles for at least an hour before eating. Store in the refrigerator.


Update: See these featured on the Healthy Living Blogs site!

10 comments:

  1. YUM! Love the pretty wrapping and photos too! I am actually weirdly in the mood for some snow... I find it easier to deal with than this 5 degree dry and bitter cold!

    ReplyDelete
  2. These look great! I have never cooked with coconut oil. I'm not supposed to eat coconut on my fodmaps diet, but I wonder if I can eat the oil...? Not sure, I may have to test that question!

    ReplyDelete
  3. OMG you're killing me right now ~ oh how I would love to get a bite of these!!!! ;)

    ReplyDelete
  4. Ooooh, these look absolutely AMAZING! I'm going to have to try these out soon. I've been using coconut oil a lot lately. I've heard great things!

    ReplyDelete
  5. Oooh I'm loving all these treats you are coming up with. I love to use coconut oil too. They look divine. Now I have TWO desserts I need to make ;)

    ReplyDelete
  6. Yous guys let me know if you try it!

    ReplyDelete
  7. I am definitely pro-snow during the week (due to the fun and excitement of no-school snow days!), but anti-snow on weekends! These truffles look so unbelievably delicious-- your pictures are gorgeous!

    ReplyDelete
  8. These little treats look awesome. Lovely. and healthy too!

    ReplyDelete

Thanks for making me smile. =)