These raw chocolate truffles are a lovely alternative to the usual candy truffles made with sugar and cream that you’ll find around. And they taste even much better. No overload of cream, no overload of sugar.
They’ve got a smooth texture, have an awesome taste and they come loaded with nutrients and antioxidants. They use a superfood combo of dark chocolate and coconut oil.
Natural ingredients are used for this recipe, and dark chocolate is low in sugar and high in antioxidants. This is a nutritious treat that is good for your body.
There is nothing to hate about this snack. You’ll love the flavor, the texture and how easy they are to make. In just about 3 hours, they’ll be ready. You can make this on any special holiday, and you will have your family and friends craving for more.
The coconut oil melts easily at room temperature so you should keep this truffle in the fridge until you are ready to eat them.
With this recipe, you can make eight truffles but if you need to make more, just multiply all the ingredients. You might think this recipe is long, but I assure you, the truffles are very easy to make. I just added more details, so that everything can be well explained.
How to make raw vegan dark chocolate cheesecake
Prepare the ingredients. Soak the cashews and almonds for a minimum of six hours. For better results, soak them overnight.
Run the soaked almonds, coconut flakes, dates, pecans and salt in a food processor until they are ground coarsely. Press the mixture evenly into the bottom of the pie pan. Add the soaked cashews to a high-powered blender. Add the dark chocolate chips, the maple syrup, the melted lemon juice, the melted coconut oil and the vanilla. Blend everything until the mixture is smooth.