Raw Chocolate Salted Truffles

Raw Chocolate Salted Truffles

This weeks recipe came about by accident.  I was making the base of a raw chocolate cake for a friend's kitchen tea and thought it would be a good idea to add a little rice malt syrup for sweetness, and then a little more...  Well, what a mess it made- a very delicious mess.  I wrapped the sticky cake base up in the fridge and decided to deal with it later.

Once refrigerated, and version two of the cake was finished, I thought the best thing to do with this sticky accident was to add a little more cocoa and a little more sea salt.  If you know me I'm a little obsessed with sea salt and put it on pretty much everything, the sea salt in this recipe really enhances the chocolate-y flavour of the cocoa.  It's a classic and delicious combination.  So there I had it.  Raw chocolate and salted truffles, I am so excited to share this recipe with you!

It's a huge plus to eat raw foods, for many reasons.  The main health benefit that comes from eating raw, is that all of the enzymes in food that are often destroyed when cooked, remain in tact.  Enzymes in food help break down nutrients, and they assist in maximising your intake of all of the good things in the food that you eat.  

So what a bonus that a sweet treat can be ridiculously delicious AND raw?!  These truffles really are a win-win indulgence.  This recipe calls for raw cocoa powder.  It's deliciously rich and you can find it in most health food stores.  Raw cocoa powder is rich in flavonoid, a natural antioxidant and is one of the highest antioxidant rich foods out there!

To make these raw beauties you will need-

INGREDIENTS
14 large fresh medjool dates
2/3 cup natural almonds
1 tbs rice malt syrup
2 tbs raw cocoa powder
2 generous pinches sea salt flakes
Sea salt flakes to finish
Raw cocoa powder to finish

HOW IT'S DONE
Blitz the dates and almonds together in a food processor until the almonds break up, this will take approx. 2 mins.  Add remaining ingredients and blitz until the mixture turns into a sticky ball in the processor.  Refrigerate the mixture for at least an hour, this will make the truffles easier to roll.  Using the palm of your hand roll the mixture into balls, you can make them as small or as large as you like.  I generally aim for truffles with the diameter of a 20 cent coin.  If your hands get sticky during this process rinse them under warm water and continue rolling the remaining mixture.  Once finished, cover the balls in the remaining cocoa powder and finish with a little pinch of sea salt on top of each.  Keep refrigerated and enjoy!

Photography by Andy Stavert

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