I’m normally left with a alot of almond pulp after making my homemade almond milk, and its really wasteful to throw it away. Especially since raw food ingredients are pretty pricey in Singapore. Was inspired by Mr & Mrs Vegan to try out this raw chocolate truffle recipe. I adapted the recipe slightly and added in lucuma powder and coated it in a few different ways.
Its delicious and it only consists of FIVE ingredients! Guaranteed to satisfy your sweet tooth =)
RAW CHOCOLATE TRUFFLES
For the truffles:
1 1/2 cups almond pulp
12 medjool dates (unpitted)
5 tsp of cacao powder
2 tsp of lucuma powder (you can substitute this with cacao too)
Pinch of salt
– Process all the ingredients together. The mixture should be moist and sticky
– Roll them into small balls and leave them in the freezer for around 10 – 15 min
– Coat ur truffles!
I made 5 different coatings // cacao powder/ desiccated coconut / raw chocolate sauce (forms a hardened shell around the truffle…you can scale down the chocolate sauce recipe from this post)/ cacao powder with raw chocolate sauce decoration / raw chocolate sauce & crushed nuts …this was my FAV!!
Personalise your own truffles!
Here are some other ingredients you can coat your truffles in – Maca powder (beautiful green!), hemp seeds, chia seeds, goji berries, chopped nuts, pink salt and orange/lemon zest or peel.
ps// Look out for the next post, where I’ll show another delicious way to use almond pulp! For now, I’m dead beat, good night!