Raw Pecan Caramel Chocolate Truffles (Vegan, Refined Sugar-free)

December 16, 2014
Missed the first few posts in this series? Here's the first, second, and third day.

In light of the events in Pakistan earlier today, I feel hesitant to write a happy post. I am deeply saddened by this tragedy. The death of children is always horrible - this is unspeakable. A good friend of mine does research in Pakistan, lives there part time, and her husband is from there. Here's a quote from her oldest daughter, who lived there for part of her childhood: "To say this hits close to home is an understatement. I attended an Army Public School while living in Pakistan. These uniforms bring back memories of a time where I came to understand violence and the heartache it brings with it at a personal level. Ten years ago, my school was one of the few places I felt completely safe. It deeply saddens me that those who call Pakistan home will no longer feel the same." I don't know how anything positive can come out of this senseless violence, but I hope that it may be able to help bring the people of Pakistan together somehow. 

 This is a recipe for healthy, vegan raw truffles. Only a handful of ingredients is needed. They're decadent and rich tasting while being very low in sugar and fat, and high in fibre and nutrients. If you want to give food gifts, these are a great option. The pecans add to the caramel flavour provided by the medjool dates, and they really do end up having a similar taste to turtle candies. Bonus, they're much easier to make than standard truffles. You just throw everything in a food processor, blend it up, and form into balls. No refrigeration needed.

1 cup raw pecans
8 large medjool dates
1 tablespoon coconut oil
1 tablespoon nut butter (I used cashew butter)
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1 tablespoon raw cacao
Pinch salt (I don't know, maybe 1/8 teaspoon?)

If the dates are hard, soak them for half an hour before beginning.

In the bowl of a food processor, blend the pecans until fairly fine (see photo below). Add the dates, coconut oil, nut butter, maple syrup, vanilla, cinnamon, cacao, and salt. Blend until the dates are completely smooth and the dough sticks together when pressed. 

Form into small balls and freeze for half an hour. Roll in more cacao and serve. They're best if kept cold. Put them in the fridge for ten minutes before serving. 

You want the pecans to look like this:

One of my truffles tried to escape when I was rolling them in the cacao. Luckily I caught it just before it fell of the table - my cat thinks anything that falls on the floor is fair game. He attacks and then tries to eat it. Coincidentally, his name is Truffles!

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