I invented these based on a recipe for coconut-chocolate truffles. You can pretty much make any kind of truffle with whatever you have on hand as long as you have coconut butter, cocoa or carob, and agave. The secret is balancing the ratio of sticky to dry ingredients. You can use things like dried fruit, sunflower seeds, walnuts, shredded coconut, nut flour, and various extracts and spices. Depending on what ingredients you choose, these truffles are very easily made raw vegan or gluten-free.
These truffles are rich and chocolatey with a sweet orange finish. Very refreshing! They were a huge hit at my office party and are a great choice if many people have food allergies. Leave out the semi-sweet chips and add more coconut if folks are allergic to chocolate. They take almost no time to make!
6 oz pitted dates
1/3 cup carob powder
¼ cup ground flaxseed or chia seed
2 tbs agave nectar
½ cup shredded coconut, unsweetened
4-5 tbs orange blossom water
¼ cup semisweet chocolate chips
½ cup coconut butter
Microwave the coconut butter for about 20 seconds. Stir until it is liquefied. Add all ingredients to a blender or food processor and blend until all ingredients are combined. (I use a Ninja pulse blender and it works fine, but I don’t know that this would work well in a conventional blender.) The truffle mixture should be fairly sticky, but if it’s unwieldy, add more ground flax/chia. If the mixture is too dry, add more agave nectar. Place the truffle mixture into a shallow plastic Tupperware container and chill in the refrigerator for a few hours. (This makes them easier to handle.) Roll mixture into truffle balls, or slice into squares. Serve.
Tip: I grind whole chia and flaxseeds together in a coffee grinder and keep them in the fridge for freshness. They don’t have a whole lot of flavor on their own, so they don’t interfere with other tastes. You can add them to virtually any dish for added omega-3’s. I add them to protein shakes, sprinkle them on salads, and sneak them in baked breads, cookies, and other desserts. Ground flax and chia work really well as a thickener (the way you might use cornstarch) in soups, salad dressings, oatmeal, et cetera. You can also use ground flax to substitute for eggs in baking (1 tbs flax + 3 tbs water.)