Yeah, I think we all knew that I wasn’t going to miss Raw Food Day just because I’m not supposed to stand or walk much on this silly possibly-broken toe. Besides, I needed chocolate. And I had freeze-dried raspberries!
Like tinned snails on Bastille Day, some things are inevitable (though I still blame the person who threatened to come to dinner wearing an Eiffel Tower hat for that particular inspiration).
These raspberry truffles are based on Amber Shea Crawley’s Cacao Truffles, but as usual, I’ve messed with the proportions and changed the flavours, and now they are mine, mine, all mine, my precious!
Really, though, all you need to know is that they taste like raspberries and chocolate, take about five minutes to make, and are vegan, gluten-free, and almost good for you. What more could you want from a truffle?
Your shopping list1/4 cup coconut butter, melted 1/4 cup cocoa butter, melted 1/4 cup agave nectar (but maple syrup will work, too) scant 1/2 cup (about 100 ml) cashew butter or almond butter 1/3 cup cacao powder 30 g freeze dried raspberries
Now what will you do with it?
Put it all into a food processor and blend until smooth.
No really, that’s basically it. The mixture will be fairly wet at this point – like a thick icing, and there’s an idea, now, isn’t it? – so put it in the fridge for an hour or two to set a little. Once it is fairly solid, spoon out heaped teaspoons or thereabouts and roll them into little balls.
Roll the balls in more cacao powder, or freeze dried raspberry powder, or finely chopped cacao nibs, or finely chopped pistachios, or – why not? – sprinkles or popping candy if you are that way inclined.
Store in the fridge – they will keep for a couple of weeks, assuming you don’t eat them all. They are actually quite happy for a few hours at room temperature, because the coconut and cocoa butters actually set fairly solidly, especially in cold Melbourne winter weather, but for long term storage, they deserve the fridge.
Or you could just eat them all and avoid the storage problem entirely. I won’t tell.
Any freeze-dried fruit would be lovely here. I did a variant on this with freeze-dried mandarins and a little tangerine oil, using maple syrup and making a few other adjustments in quantities, and wound up with jaffa balls. Yum.
In all honesty, the trickiest part of this recipe is getting hold of the freeze-dried fruit, which is both difficult to find and very pricey for its weight (though a very small weight of fruit can pack a large flavour punch). If you are in Australia, I can recommend TasteBom, who have all sorts of lovely freeze-dried things to play with, including freeze-dried lychees, which I’m still trying to figure out whether I want to try or not…
I’m afraid these balls are not terribly low fructose or low-GI, though as to the latter, they are at least small enough that you might be able to nibble one for a treat. They are also, sadly, not nut-free, and I don’t think this can be fixed, because coconut butter and coconut butter both set very differently to nut butters, and will therefore not work as replacements. You need something which is a stiff paste at cold room temperature, and off-hand, I can’t think of any good suggestions.
~~~~~~~~~~~~~One year ago: This is not my fault! Two years ago: Kitchen Chemistry Again!