Raw + vegan + super-duper-easy. I could package these babies with that tagline and sell ’em like hotcakes. I’d make a fortune! Seriously, these are SO GOOD.
Proof: I left the last five ones unattended in a bowl on the kitchen counter and the next time I passed through the kitchen, they had all mysteriously disappeared… Maybe we should rename Mr Cookie Monster Mr Raw Brownie Truffle Monster? Nah, hasn’t got the same ring to it.
You may be starting to notice a running on my blog lately: the recipes all have short ingredients lists, are often gluten-free and easy-to-freeze, and a lot of them don’t require baking at all. There’s no denying I’m a lazy cook (and I think the best recipes are the ones that are quick to rustle up) but being in full-time employment has undoubtedly encouraged this habit too. I have some more elaborate desserts that I’d like to make soon, but for now… these truffles will do.
(And I may or may not still be a bit scared of my gas oven. The thing has a mind of its own!)
As clearly these are a winner for plant-eaters and omnivores alike, I think they’re the perfect year-round treat. You guys asked me for more gluten-free and easy-to-freeze recipes, and I’m delivering two in one with this recipe! If you’re going to freeze these, defrost them for about 30-60 minutes before taking a bite, or you might need to visit your dentist sooner than you’d like.
They’re great for a party, great to make with kids because you can sort of play with the food to shape the truffles, great for a romantic dessert with your lover (say that with a sleazy tone and a cheeky wink) (and AHEM Valentine’s is coming up!), great to gobble up on your own, great to share at tea time with your family or bring to school as a snack… basically these raw brownie truffles ROCK and you should eat them all the time.
So share the brownies — and share the love! I’ve now finally go the Pinterest hover button so if you’re a pinner, don’t be shy. Pin the bejeezus out of my blog! Sharing is caring 🙂
Raw Brownie Truffles
For the truffles:
240g (2 cups) dates, pitted and chopped
1 tbsp water
60g (1/2 cup) mixed cashews and walnuts, roughly chopped
1 tbsp raw cacao powder
1 tbsp maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract
2 tbsp coconut oil (solid)
1 tsp maple syrup
2 tbsp raw cacao powder
1. First, make the raw chocolate ganache. Place a heatproof bowl over a small saucepan of simmering water. Add all the ingredients for the ganache to the bowl and leave to warm up for 1-2 minutes. Stir with a spoon until evenly combined. Set aside to set a little while you get on with the truffles.
2. Add the dates and water to a high-speed blender or food processor and blitz till mushy and sticky. Add the remaining ingredients and blitz again until the mixture starts to stick together.
3. Decant the raw brownie mixture into a bowl and place in the fridge for twenty minutes to let it set.
4. Roll the raw brownie mixture into 15 large truffles, just a bit smaller than a golf ball. Depending on the temperature of your kitchen, the chocolate ganache should now be a little thicker; if not place in the fridge for ten minutes and check the consistency again. If it is ready, dip the truffles into the ganache and set aside on a plate.
5. Refrigerate for 1-2 hours to allow to set.
Keeps in the fridge for up to 5 days (if you can resist them that long). Keep in a freezer bag in the freezer up to a month, defrost at room temp before eating.
Do you have any requests for gluten-free dessert recipes you’d like me to recreate? Remember you can always email me email@example.com if you have any questions or requests 🙂
Love and cookies,