Happy National Truffle Day! I made these truffles for Ean’s birthday last year as I was suprising him with a dinner party and Rockband. Some of our guests were lactose intolerant, gluten intolerant, allergic to nuts and vegan so I opted to make this raw dessert to satisfy everyone! No one can resist chocolate truffles, but these are guilt-free. If you find them too bitter, you can add more maple syrup or use sweetened chocolate.
Raw Rosewater Chocolate Truffles
Makes 14 truffles
Preparation time: 30 minutes
1 1⁄4 cups cacao powder
3⁄4 cup maple syrup
1 tsp vanilla extract
1 tsp rose extract
1⁄2 tsp salt
For garnish (from the top, clockwise):
matcha powder, chopped goji berries, chopped pistachios, lavender, cacao powder, bee pollen.
In a food processor, blend the dates then add all ingredients and continue mixing until smooth. Scoop and mold into little balls using a teaspoon. Place in the refrigerator for 15 to 30 minutes to let them harden a bit. Set out your garnishes on individual plates and roll your truffle in them.