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Raw food Raw Food Recipes Cakes & Pies Spiced Carob Covered Truffles 
Spiced Carob Covered Truffles
Wednesday, 25 January 2012
Description
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These beautifully glazed with a moist inside that bring you into a dive of truffle. As the Pure2Raw twins would put it "these truffles were so flavorful too from the hint of allspice to the carob coating, it is like an explosion of flavor in your mouth!"
Ingredients
At a glance
Cakes & Pies
Makes
11 pieces
1/2 cup raw whole hazelnuts (or any nut)
1/2 cup raw coconut flakes (or a nut meal – ground nut flour)
pinch sea salt
1 tablespoon mesquite (carob or cocoa would be fine)
2 tablespoons molasses (or maple syrup or yacon syrup)
1 teaspoon ground ginger
1 teaspoon ground allspice
1-2 medjool dates (pitted)
Carob Glaze:
Carob Glaze:
1/3 cup Coconut Oil, liquid
3 tablespoons raw lucuma powder (or may use confectioner sugar)
2 tablespoon raw Carob Powder
Methods/steps
Truffles:
Place hazelnuts, coconut flakes, mesquite, spices and sea salt into food processor and pulse to combine.
Next add in your pitted dates and molasses. Pulse till everything comes together. Depending on the size of your dates you might have to add a few more, till the batter starts holding together. *we let our dates soak for a minute or two before placing them into food processor to help them process better
Once batter is all done you can begin scooping into little balls. We used a 3/4 oz cookie scooper to make our rounds.
Place rounds onto a plate while you make your sauce for the glaze for the outside coating.
Carob Glaze:Place all ingredients into a bowl and whisk together. Make sure the carob glaze is well mixed before dipping.
Carob Glaze:Place all ingredients into a bowl and whisk together. Make sure the carob glaze is well mixed before dipping.
Take your spice rounds and begin to dip into your carob glaze. *we went around twice and dipped our twice, but that is not necessary
Place your carob glazed coated spice rounds onto a plate to set. When the carob glaze will get hard in a few minutes.
Additional Tips
Recipe by Melissa & Lori