*I am not really a proponent of raw vegan food. I think a lot of it overlaps with healthy eating, but a lot is all so…arbitrary. There’s really no reliable raw chocolate (all cocoa is fermented and likely reaches temperatures above “raw,” and is dried in unsanitary conditions so probably should be roasted), maple syrup is intensely boiled. So why did I use the label? It seems to be synonymous with minimally processed food, and it was easier than saying “less processed, healthier truffles, with homemade chocolate coating.” That’s almost as much of a mouthful as one of these!
Raw* Vegan Baci truffles:
- ¼ cup + 3 tbsp. raw cacao powder
- 3 tbsp maple syrup
- ¼ cup cocoa butter
- 10 medjool dates
- ½ cup + 2 tbsp raw hazelnuts
Soak dates and ½ cup hazelnuts for 20 min. Blend with raw cacao until smooth. Form mixture into balls with a hazelnut int the center of each and freeze for 30 min to set. Heat cocoa butter on low just enough to liquefy; add maple syrup and remaining cacao and mix well. Remove truffles from freezer; roll each in hand to reshape and dip into chocolate coating.