I’m quite sure my new vegan Cacao Superfood Truffles will satisfy your chocolate cravings. The recipe is easy to make, and easily adaptable to using ingredients you have on hand.
Rancho La Puerta
May 4ththrough 11thfound me at Rancho La Puerta Wellness Resort and Spa in Tecate, Mexico as the visiting guest chef. This is the third time I have had the privilege to lead cooking classes in the Ranch’s La Cocina Que Canta, which literally translates to the kitchen that sings. LCQC celebrates the magical results of cooking with just-picked organic ingredients. The colors, aromas, and tastes that emanate from La Cocina are nothing short of amazing, as is the team of chefs led by executive chef Denise Roa. I did an all-dessert menu this year for the second time, and the chefs of LCQC made our sensational dinner. I had a ball and based on the reviews from guests at the cooking classes and the chatter on the hikes and in exercise studios, I can attest to the popularity of this format. I’ll be picking my 2020 date soon. I couldn’t love or appreciate the Ranch more.
Cacao Superfood Truffles
These vegan Cacao Superfood Truffles were on the menu, and I wanted to share the recipe today, albeit somewhat revised to use what I found in my dear friends L.A. kitchen. In these date-based truffles, the chocolate taste is evident (not just another date truffle). If you don’t have lacuma or maca, use cinnamon, curry, ginger, or whatever spice you like in this recipe.
Cacao Superfood Truffles
Many raw date chocolate truffle recipes taste more like date confections than chocolate. In my recipe, the chocolate taste is pronounced, and the combination of the “superfoods” lucuma and maca results in a more complex flavor. For a “raw friendly” not “raw really” truffle, use lightly toasted nuts and a good quality Dutch cocoa powder ( I used Brandless here) . Of course, if you don’t have lacuma or maca, use cinnamon, curry, ginger, whatever you like. Makes about 20 1-inch truffles
- 1/2 cup (55 grams) raw almonds, or walnuts or pecans
- 4.5 ounces (126 grams) pitted Medjool dates (about 8 large or 1/2 cup packed)
- 3 tablespoons (15 grams) raw cacao powder plus more for coating
- 3 tablespoons (27 grams) lucuma
- 1 tablespoon plus 2 teaspoons (33 grams) maca
- Cocoa powder
- Finely chopped nuts
- Coconut sugar
- Chop the nuts in a food processor by pulsing the machine a few times, then process to a fine meal. Do not process so long that the nuts become butter.
- Add the dates, cacao powder, lucuma, maca, and process until the mixture looks like fine crumbs. The mixture will not be a paste, but it will hold together when pressed between your fingers. If the dough is too dry to shape, add a small amount of water and process.
- Spoon the dough into a small bowl. Scoop out 1-tablespoon portions and press until the dough holds together. Roll into rounds in the palms of your hands.
- Roll the truffles in cocoa powder, finely chopped nuts or even coconut sugar.
Serving and Keeping
- Refrigerate for 1 hour to allow the flavors to develop before serving. Enjoy these truffles at room temperature or chilled. The truffles will stay fresh for a few weeks, when frozen.