Below is an effortless recipe for vegan cacao truffles that embodies love, exotic flavors, sensual pleasure *and* health. The tangy, earthy, and winey taste, combined with the smooth texture of raw cacao, makes this recipe a star. The secret ingredient is the balsamic vinegar, so make sure you use a brand you love. I use Gocce Italiane.
This recipe uses organic, fair trade cacao, has no animal ingredients, no artificial sugar, and is hassle-free – You just need a strong blender or food processor. I love this recipe because the ingredients are wholesome and you don’t need a lot of them. You’re also helping the planet by using no animal ingredients; show some love to your special one and the planet!
Green Queen HK has also posted my recipe on her social media pages. I’m thankful for GQ and her team’s support. For green guide in Hong Kong, please visit Green Queen’s amazing site!
Time: 20 minutes / Serves: Approximately 10 truffles
- c. 15-20 pitted dates
- c. 6 tablespoon of raw cacao powder (I love Dagoba)
- c. 1-2 tablespoon of raw cacao butter
- c. 1 tablespoon of balsamic vinegar and/or grape must
- Soak dates in hot water for a little less than 5 minutes.
- Put cacao butter in bowl, on top of simmering water in pot. When cacao butter melts to liquid form, turn off stove and set aside.
- While you wait for cacao butter to melt, remove water from soaked dates and pad the dates with towel to remove excess moisture.
- Puree dates in a food processor or blender until they are smooth. This takes around a minute or so. Then add in 3-4 tablespoon of cacao powder, balsamic vinegar and the melted cacao butter. Blend till mixture is smooth.
- Scoop little balls from the mixture with a spoon, roll them quickly (so the truffles don’t get too soft or melt) and place them onto all natural parchment or waxed paper. This should make around 10 truffles.
- Set truffles in refrigerator for around 20 minutes.
- Dip the slightly hardened truffles onto the remaining cacao powder. Viola!