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Red Velvet Raspberry Truffles (vegan, raw, gluten & grain free, nut free)

July 16, 2018

 

 

Ingredients:

  • 1 cup of tigernut flour (but you can use almond, coconut or buckwheat - with coconut you’ll probably need to add more liquid, weather it’s more sweetener, cacao butter or tahini)

  • 1/2 cup of shredded coconut

  • 1/4 cup of vanilla protein

  • 1 Tbl of beetroot powder

  • 2 Tbl of cacao powder

  • 1/4 cup of tahini or nut butter of choice

  • 1/4 cup of melted cacao butter or oil (cacao gives more of a silky and chocolatey taste which I love)

  • 1/4 cup of liquid sweetener (maple, coconut, brown rice, date syrup) I used date paste

  • 1 Tbl of lucuma powder (can omit if you don’t have it on hand)

  • 1 tsp vanilla extract or powder

  • 1/4 tsp of salt

  • 1/4 cup of dried raspberries pieces

 

  1. Place all the dried ingredients (flour, coconut, protein, beetroot and cacao powders, lucuma, salt) in a food processor and blend until the coconut becomes very fine.

  2. Add the tahini, sweetener, cacao butter, dried raspberries and mix until the dough is well combines and sticks together.

  3. Transfer the mixture to a bowl and scoop out little balls of dough rolling them with your hands. (I left them plain but you could roll them in cacao and beetroot powder or in more dried raspberries).

  4. Enjoy right away or place in the fridge for 10-15 minutes to firm up. Perfect with a nice cup of tea, hot chocolate or turmeric and chai lattes!

 

Store in a airtight container in the fridge for up to two weeks or in the freezer for longer shelf life.

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