For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Last week I went to England to visit my mum and sister. Going to Mum’s is always a bit dangerous: you know the kitchen is full of chocolate, and most of it isn’t vegan, but oh it’s so so so tasty that I can’t resist. This time I was powerless because on top of having chocolate, she had TWO boxes of big, fat, juicy, gooey Medjool dates. I may have gone a bit weak in the knees.
I devoured most of them (sorry, Mum) in two days. Upon our return to London, the Cookie Monster went to market and brought back… more Medjool dates. The bowl was empty by the end of that day. Oopsie.
The lesson we have learnt: you should never ever leave me alone with a box/bag/bowl of dates. Unless it’s to make tasty raw vegan truffles.
Raw Cinnamon Chocolate Truffles
200g (7 oz) dates, pitted and roughly chopped
1 tbsp + 1 tsp raw cacao powder
1 tsp ground cinnamon
1. Place the dates in a blender or food processor and blitz until transformed into a creamy paste. Decant into a bowl and mix in 1 tbsp raw cacao powder.
2. Roll the chocolate paste into 9 truffles.
3. Combine 1 tsp cacao with 1 tsp ground cinnamon on a plate. Roll each truffle around on the plate until they are all covered in cinnamon and cacao.
Keeps for up to 5 days in an airtight container in the fridge.
Variation: feel free to add 1 tbsp of hemp seeds to the date paste for a protein boost. (And then you can eat these for breakfast too!)
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘
What’s your Kryptonite food?