So it's not exactly a truffle. But it's like a truffle! Really easy to make, these vegan and nut-free raw chocolate truffle balls are great for potlucks, parties, sharing, or to keep all to yourself! Enjoy.
So it's not exactly a truffle. But it's like a truffle! Really easy to make, these vegan and nut-free raw chocolate truffle balls are great for potlucks, parties, sharing, or to keep all to yourself! Enjoy.
Place pitted medjool dates in a food processor. Run the machine until they are chopped up, but stop just before it forms a paste. Then add sunbutter, maple syrup, raw cacao powder, and sea salt and process again until it's a thick, smooth paste.
Place sesame seeds in a bowl. Form 1" balls with the date mixture with your hands and roll each ball around in the sesame seeds until well coated. Place them in an air tight container with parchment or waxed paper between layers.
They can be kept at room temperature or in the fridge. They can also be kept in the freezer and thawed in batches as you need them.
Lauren and John are hot for food… as long as it's vegan! Together they’re cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe via their blog, Hot For Food.
I love this magazine! Beautiful, delicious, and educational. The perfect read over a cup of tea.
Hollis Boice
I’m pretty stoked about this magazine. Its awesome to see a publication out there spreading positive info about health and nutrition. There are a lot of misconceptions out there. I’m raw, and an ultrarunner, and I feel pretty darn good about it.
Taylor Allred
I travel a lot and love that I can access Raw Food Magazine anywhere. Thanks for the awesome content, I’m already looking forward to next issue.
James Sullo
Raw Food Magazine has been a blessing, motivating me to eat raw despite the hectic nature of having a baby! The best part is I am getting sleep and I have more energy. Thanks, for the help!
Tiffany Major
Since switching to 80% raw I have way more energy to play with my grandson. I’ve been thinking about incorporating more raw for a long time, and the first issue of Raw Food Magazine really helped me take the leap–thank you.
Theresa Powers
I am 60 years old and a lifelong sugar addict. After receiving the first issue of Raw Food Magazine I promptly made all 7 dessert recipes included. Thank you Raw Food Magazine–I have renewed hope I can be a reformed into a raw chocolaholic!
Karen Grossman
Join Raw Food Magazine Today!
-
Cookies
This website uses cookies to ensure you get the best experience on our website. Learn more.
