Raw Vegan Lemon Nut Chocolate Truffle Copycat Larabar Variation Food

EASY VEGAN TRUFFLES

Steps:

• Place pecans and walnuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.
• Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
• Then add in the cocoa powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
• Once you have a dough that's easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. (If they aren't quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a loose ball.) Set on parchment paper and place in freezer to chill - you should have about 14 truffles.
• In the meantime, melt chocolate in a double boiler or in the microwave in 30 second increments. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
• Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Use a fork to remove them and tap away excess chocolate. Transfer back onto parchment paper and top with sea salt, crushed pecans, or cacao nibs.
• Repeat until all truffles are dipped. Let set at room temperature. Store leftovers in an airtight container at room temperature. Transfer to freezer for longer term storage.

RAW VEGAN LEMON-NUT CHOCOLATE TRUFFLE (COPYCAT LARABAR VARIATION

Steps:

• Chop or grind the nuts (I used a mixture of Walnut, Almond, Cashew, Hazelnut, and Pistachio) either by hand, in a food processor, or in a coffee grinder, depending on the coarseness you prefer. The finer you chop the nuts, the firmer the mixture will stay together.
• Chop the dates.
• Make zests and juice out of the lemon.
• Combine the chopped nuts, chopped dates, lemon zest and lemon juice either by hand, or in the food processor.
• Scoop the mixture base on the size of truffles you want to make, make them into little balls, and roll them in the raw cocoa power, set aside.
• The oil of the nuts will seep through the powder, and if you'd like, you can roll them in the raw cocoa powder again.
• Set aside, it is pretty much ready to eat immediately. I prefer to store them in room temperature. It seems to allow the oil of the nuts and the cocoa powder to incorporate better as they sit.
• Enjoy!

VEGAN CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Tip the milk, sugar and vanilla into a small saucepan, then bring to the boil over a medium heat, stirring occasionally.
• Pour the hot milk mixture over the chocolate, leave to sit for 1 min, then stir until the chocolate has melted and the mix is smooth. Cover and chill for 4 hrs until set.
• Roll teaspoons of the mixture into balls using your hands, then transfer to a small baking tray or plate - you may like to wear gloves. You should have about 20 balls.
• Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you're ready to gift. Will keep in the fridge for up to four days.

VEGAN CHILLI CHOCOLATE TRUFFLES

Steps:

• Heat coconut cream, coconut oil, salt, red chili flakes, and maple syrup in a sauce pan for a minute. Do not boil.
• Turn off the heat and add the chocolate chips. Stir until chocolate is fully melted.
• Leave to cool for about 15 minutes.
• Transfer mixture to a bowl, cover, and refrigerate for 1-2 hours or until fully set.
• Use a 1" ice cream scoop to form the cooled chocolate mixture into balls. Arrange on a plate and put in the freezer for about 15 minutes.
• Roll each ball in cocoa powder to coat evenly.
• Serve immediately or refrigerate.