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.
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
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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.
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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.
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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.
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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
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Freeze the fudge for 10-20 minutes before shaping into balls.
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Roll about into small (3/4 to 1 inch) balls. Drop into the dish of ground almonds a coat.
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Freeze until cold. I like to serve the fudge in small paper cups.