The simple art of making raw truffles
The simple art of making raw food truffles (aka energy balls) is something that brings me great joy. I can’t think of a more versatile, satisfying, scrumptious and nutritious sweet treat. Of course, the final product does depend on what you put in them in the first place.
How the flavours excite your tastebuds is determined by the unique blend of ingredients that you choose. For me it’s pretty much an intuitive experience, encouraged by whatever I have available in my kitchen at the time.
My truffles always involve healthy fats (in the form of either nuts, seeds or coconut) along with sweet dried fruits (such as dates, figs or raisins). And then there’s a vast plethora of additions that we might like to add, such as warming spices, cacao, superfood powders, lemon zest or vanilla.
The limit is your imagination.
Sometimes less is more
Today’s recipe is a favourite blend of mine. It involves only four ingredients, because, let’s face it, sometimes, less is more.
Be sure that your dates are soft-ish (they don’t have to be super soft, a little firmness is fine, as long as they are soft enough to blend). Walnuts are one of the softer nuts, which means, instant ease of blending.
This is the sort of recipe that I might whip up on the spur of the moment if I fancy something sweet and delicious, with little time to spare.
You can enjoy them right away, although they firm up to perfection if you have time to pop them into the fridge for a few hours, or overnight.
In the video I am using a food processor, which literally takes a few seconds to grind everything down and then blend everything together. If you don’t have one, then a regular blender or a high-powered hand blender will easily do the trick (with a little more scraping down the sides of the jug or unclogging the blade).
OK let’s get ready for some Walnut Truffles
I’ve created a quick video to show you how easy they are to make. Check it out here…
I do hope that you enjoy these as much as we do here.