Uncooking Experiments: Raw Cinnamon Almond Truffles
These are probably the healthiest and tastiest truffles I’ve made (eaten); I’ve been trying to cut out refined sugars for a long time and while I occasionally enjoy a calorie-laden sugar bomb, my everyday desserts nowadays tend towards the more wholesome and natural.
These truffles (given that you have the proper tools and ingredients) are easy to make, satisfying, healthy and delicious and contain no refined sugars and are vegan and gluten-free. They come together in a matter of minutes and can be enjoyed right away (as opposed to traditional ganache-based truffles). If you enjoy Lara bars, this recipe is for you.
- 1 cup raw almonds, unsoaked
- 1/2 cup Medjool dates, pitted
- 4 Tablespoons cocoa powder or raw cacao powder
- 2 Tablespoons organic Goji berries
- 4 Tablespoons cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup water
In a food processor, combine almonds, dates, cocoa powder, Goji berries, and vanilla. Hold down the machine to steady it and plug up your ears because it will be LOUD. With the processor running, slowly add water a little bit at a time until the “dough” becomes a bit sticky and will hold its shape when rolled into a ball.
Place the cinnamon in a shallow bowl. Roll small amounts of the truffle dough in your hands into small balls 1″ wide. Roll the dough in the cinnamon, making sure to coat the entire surface. Enjoy immediately or place in the refrigerator in an airtight container.
As you can see, my truffles aren’t exactly smooth (my mini food-processor is on its last legs), but I quite enjoy the chunky bits of almonds (give it a nice texture). Yummy nonetheless.