This recipe for raw chocolate truffles is quick, easy, healthy, and a delicious way to use the pulp left over from making nut milk!
Raw nuts are a healthy addition to any diet, and in my house we go through them almost faster than we can buy them. They’re a great snack on their own, added to recipes, or turned into milk.
Every week after I’ve make homemade nut milk (our favorites are almond or Brazil nut) I’m left with nut pulp I’ve strained out of the milk mixture. This pulp (which by the way can be frozen for later use) is great when dried and ground into nut flour, or used in recipes like the raw truffles my family enjoys so much.
Raw Chocolate Truffles
– 1 Cup nut pulp – Almond, Brazil, or a mixture of the two tastes great. If you don’t have nut pulp, I suppose you could get the same result by using a cup of ground nuts, but I highly recommend making nut milk. That way you have milk and truffles when you’re done!
– 1/2 cup raw nut or seed butter of choice – Tahini is great.
– 1/4 cup raw cacao powder
– 1/4 cup raw agave
– 1 tsp. vanilla extract
– Pinch of sea salt
– Small amount of shredded coconut and/or extra raw cacao powder for finishing the truffles
1. Put first six ingredients in a bowl and mix well. Taste and add more agave if desired. Place in refrigerator and chill until firm. Put coconut and/or raw cacao powder into small bowls. When mixture is firm, roll into small truffle sized balls and then roll into the coconut or cacao powder.
2. These truffles are a bit soft at room temperature, so store in an airtight container in the refrigerator or freezer. (I prefer the freezer, they keep really well there. Just take out what you need and let thaw at room temperature for about 10-15 minutes before eating.)
These make a great gift, or keep them all to yourself! Enjoy!
Image credit: VeganBaking.net