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Raw Chocolate Ginger Truffles
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Raw Chocolate Ginger Truffles

These make lovely gifts during the holidays or to take to a potluck or gathering. They are small and easy to make a bunch of at once. You can stick a toothpick in them to make them even easier to handle. If your mixture doesn't hold together as well as you want it, you can add in an extra date or too to make the mixture stickier. If it is too sticky, you can add in some extra walnuts or almonds.
 
Try experimenting with different toppings and ingredients. I like adding cacao nibs into the mixture, or as a topping. You can also play around with using dried figs instead of dates, vanilla bean powder instead of vanilla extract, extra cacao...etc. 
 
Extra Decadent: If you want these to be extra chocolately and awesome, you can mix some coconut oil, sweetener and cacao powder to form a chocolate sauce. Then you dip each truffle in the chocolate and let it solidify in the fridge and it forms a slightly hard coating and a softer centre.
 
  • 1/3 cup pitted dates
  • 1/4-1/3 cup walnuts or almonds (or cashews)
  • 1/4 tsp ginger root
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 tbs + extra cacao powder
  • optional: shredded coconut and sprinkles
  • optional: Add in a drop or two of pure peppermint extract to make mint chocolate ginger truffles :)

 

Directions

  1. If you have a pretty strong food processor, add in all the ingredients at once and blend/chop until everything is ground up fine. You can place this mixture in the fridge or freezer for a little bit to help you form the truffle balls, or just do it straight after blender.
  2. Once you have formed balls from all of the mixture, get out a small bowl and add in some cacao powder and cinnamon. Roll balls lightly in this mixture. You can also roll them in some shredded coconut and/or sprinkles. Another thing I like to do is make powdered sugar out of ground up xylitol and sprinkle in on top of the truffles.
  3. Place truffles onto a tray or in a Tupperware and place in the freezer or fridge for about an hour before serving, or eat them straight away! Keep them stored in the fridge in an airtight container.
  4. Presentation idea: I like putting each truffle in a mini cupcake wrapper and then placing them all in a box to give as a gift or to bring to a get together.

XX

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