Blueberry Cake Chocolate Truffles

These truffles remind so much of a traditional blueberry cake and would be perfect to make for a big family gathering on Thanksgiving or any other day!

This recipe is Raw, Vegan, Gluten-free, Naturally sweetened. 

Let’s skip the small talk and get straight to the ingredients!

BLUEBERRY CAKE CHOCOLATE TRUFFLES

by Olga Savel | October 18, 2018

Servings: about 12 balls (2 per person)

Ingredients:

• 1 cup Almonds

• 8 Medjool Dates (pitted & soaked in warm water to soften)

• 2 tbsp Cacao Powder

• 2-3 tbsp Freeze Dried Blueberries

Preparation: I would recommend first to soak the almonds for about 8 hours and then dehydrate until they get dry & crisp (12-20 hours at 115 F for raw reasons.

Instructions:

1. When nuts are dehydrated and you are all set to make the truffles, add the Medjool dates, almonds, cacao powder to the blender and blend until smooth, scraping down the sides of the blender as necessary. Do not over blend, as the nuts start releasing oil and you do not want that to happen. It would take you about a minute to blend.
2. Once you see that all the ingredients are well combined, add freeze dried blueberries, run 10 more seconds. If the mixture is too crumbly, add 1-2 tbsp water and blend a few seconds more.
3. Roll into balls between your hands and line them up on a tray covered with wax paper. After you finish rolling your truffles, place them into the refrigerator to cool down while you melt your chocolate.
4. To melt the chocolate, break the chocolate bar in small pieces and place in a mixing bowl. Bring about an inch of water to a simmer in your saucepan. Set your mixing bowl with chocolate on top of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest). Keep stirring until the chocolate is completely melted.
5. To dip truffles in chocolate, use a simple kitchen fork. Make sure the fork is clean and dry before using it. One by one, dip truffles in your melted chocolate, then pick them up with the fork. Tap the fork (with the truffle on it) three or four times against the surface of the mixing bowl. You want to make sure the truffles are completely coated with chocolate and all excess chocolate drips back to the bowl. If you don’t tap the fork and place the truffle right away on the parchment paper, the excess chocolate would form around the bottom of your truffles and you’ll have an ugly puddle of chocolate mess around your truffle. All you need to do is to shake off the chocolate clinging to the bottom of the fork and place the chocolate covered truffle gently on parchment paper.
6. Sprinkle cacao nibs on top while the chocolate coat is still “wet”.

Notes:

• You can also make the chocolate yourself! Click here to set up a private chocolate making class online or one-on-one in NYC. You’ll learn professional tempering skills, and many tips and tricks in chocolate making.
• Let your truffles harden in a cool place and then store in an airtight container in the refrigerator for up to 3 weeks. I’ve had them stored in the refrigerator way longer and they were still fine.
  
  

Enjoy your yumminess!!! Feel free to add your questions in the comment section below!