How to Make Raw Fudge Truffles

I’m so happily surprised by the outcome of this super easy recipe for raw (or unroasted) chocolate almond coconut fudge truffles. The texture reminds me of brigaderios, the iconic South American truffle that is higher in fat, a little more work, but decidedly delicious. These raw fudge truffles are also a bit chewy, definitely chocolatey, but not too sweet.

These Raw Fudge Vegan Truffles are:

• Easy to make
• No granulated sweetener
• No added oil
• Made in a food processor
• Stay fresh in the freezer
• Infinitely variable
  • Leave out the coconut, use more nuts
  • Use hazelnuts and hazelnut extract to make raw ‘nutella’
  • Add more liquid to make a spread or sauce

The fudge truffles are a result of a package of samples I received from Pacari, an organic, ethical chocolate company. I received a bag raw cacao, and chocolate drops – both 70% and 85%. I have to state that while I had not previously sampled their raw cacao, I have been a long time fan of Pacari chocolate. Representatives of the company know that I do not agree the term raw is accurate, and I refer to chocolate, which is labeled “raw” as “unroasted.” In the past, I have found many of the raw – unroasted – chocolates to be lacking in flavor and smooth texture, but Pacari, as well as Raaka, are two notable exceptions.

Unroasted, non-alkalized cacao is loaded with antioxidants, and can protect your cells against damage from free radicals. Epicatechin, the main flavonoid in cacao, in known for boosting mood and cognitive performance. The flavanols and procyanidins found in cacao can also protect the heart and lower blood pressure.

In thinking about what to do with the cacao powder and chocolate drops, I knew I did not want to cook them. (Raw = unroasted chocolate, right?) I flipped through my Vegan Chocolate book and decided to use the Raw Cacao Sauce on page 276 as a template. It worked a charm and next time I make this, I will swap out the almonds and coconut for roasted hazelnuts to make a low-sweetener nutella.

Raw Fudge Truffles recipe notes:

• If raw is not important to you, use any quality non-alkalized cacao powder and 70 to 75% chocolate.
• If drops or chips are not available to you, chop some bar chocolate.
• Do not make this in a blender. The mixture is very thick and very difficult to remove. Trust me, I tried it.
• After all of the fudge is removed from the food processor, add a small amount of warm water and process to capture the mixture clinging to the sides and bottom – instant chocolate drink!

Print

Raw Fudge Truffles

These Raw Fudge Truffles are infinitely variable. You can leave out the coconut, if you wish. If you want to make a raw "nutella," you can use hazelnuts and hazelnut extract, rather than almonds and almond extract. If you'd like to make a chocolate sauce, just add morel liquid. 

The vegan Orange Blossom Honey in this recipe makes these truffles low in sweetener. If you don’t want to make it (really you should make enough to keep for weeks), use 2/3:1/3 rice syrup and agave.

Course Dessert

Cuisine American

Author Fran Costigan

Ingredients

• 3 ounces unroasted 70 to 72% unroasted, raw chocolate chips or finely chopped chocolate
• 1/2 cup whole skin on almonds
• 1/2 cup raw unroasted cacao powder
• 3 tablespoons warm water
• 1/4 cup Fran’s Orange Blossom Honey
• 3 tablespoons unsweetened dried shredded coconut
• 1/4 teaspoon tamari or nama shoyu
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract, optional
• Coconut sugar to taste, optional

Instructions

1. Put the chocolate into a heatproof bowl and set into a larger bowl of very hot water. Set aside. The chocolate will melt around the edges but not fully melt. That is fine.
2. Put almonds into bowl of food processor. Pulse a few times, and then process until finely ground but not oily. Pour the ground almonds into a shallow container and set aside.
3. Add the cacoa and water to the processor. Pulse a few times. Add the rest of the ingredients except the chocolate and process just until a smooth mass if formed.
4. Stir the chocolate, which will be partly melted, and add to the processor. Process until the fudge is smooth and shiny. Taste and add a bit of coconut sugar if sweeter fudge is desired
5. Freeze the fudge for 10-20 minutes before shaping into balls.
6. Roll about into small (3/4 to 1 inch) balls. Drop into the dish of ground almonds a coat.
7. Freeze until cold. I like to serve the fudge in small paper cups.

Keeping: Store in an airtight container in the freezer for up to a month.

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