One treat I love to make for the kids is raw truffles – I made a version of these for Christmas, and pulled it out again on Valentine’s Day. It’s something they all love and see as a special treat, and although I’m not sure they would pick it over a big chocolate heart box from the grocery store, this seems to keep them happy in the sweets department. And more importantly to me, I actually feel good about feeding them the ingredients in these chocolate, and am hard pressed to buy too much of the other stuff!!!!! There’s a tonne of great recipes on The Sunny Raw Kitchen, and for these chocolates I used the Turtles Truffle recipe. Great to throw a bunch of these in the freezer, too, in order to grab a sweet bite at the end of a meal, yum!
Chewy Caramel (This is the inside portion of the truffles)
1 cup pitted dates, chopped
1 cup pine nuts, minced
1/2 tsp. vanilla
To make the Chewy Caramel, combine the dates, pinenuts and vanilla in a food processor (I only have an old blender, and it worked well enough – I just had to take a few breaks to stir things around between blending) and process until smooth. Form into small balls and place in fridge while you make the outer covering.
Chocolate or Carob Fudge
3 tablespoons coconut oil
2/3 cup pitted dates
1/3 cup seedless raisins or dried pitted cherries (I just used dates for the dried fruit)
3/8 cup cacao powder or carob
To make the Chocolate or Carob Fudge, put measured coconut oil in a sealed glass jar and place it in warm water to liquefy. Put liquid oil in the food processor with raisins or cherries, dates, and a dash of cinnamon, and process until it forms a smooth ball. Add carob or cocoa powder and continue processing until well mixed. Be careful not to over process the mixture and cause the oils to separate. The mixture should be smooth and tender, but not greasy. Press the fudge around the squares of caramel – obviously you can dictate what size you want your truffles to be.
If you’d like, you can place half of a pecan on top, and then place in fridge. Truffles may be stored in the refrigerator in a sealed container until serving. May be frozen or refrigerated for up to one month.