Friday, 14 February 2014

Ⓥ Organic Vegan Raspberry, Date, Cacao & Cashew Love Truffles

Being the season of love, I thought I would try to concoct some truffles for myself.  Gramondo could have a few as well, if there were any left over.

First, using my Excalibur Dehydrator I dehydrated around 200g of raspberries, forgetting of course to take any photographs of this stage of the proceedings.  It took around 16 hours to get them nice and crisp and dry.

Then I soaked a cup of organic cashew nuts for about one hour.

I chopped up a cup of organic dates and processed them with the nuts, raspberries, 1/4 cup of organic cacao and four table spoons of organic maple syrup.

I rolled the mixture into small truffle sized balls and placed them on a board, then put them in the freezer.  I thought freezing them would help later when covering them in chocolate.

Around one hour later, I melted various chocolate (including an Organica Chocolate Couverture bar) that I had managed not to scoff; it was around 140g in total.

Then I rolled each truffle, coating it in chocolate. Freezing them did help a great deal here I think. The chocolate hardened very quickly.

There you have it, fairly healthy, truffles, made from lots of raw organic ingredients, that take less than 30 minutes to make.  The raspberry is really intense, and works well with all the other ingredients.