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Happy Monday to all!
Today I have a non-recipe for you: super quick, easy and, most of all, no-bake + no-fuss truffles!
I came up with this idea a few weeks ago while trying to come up with some snacks to bring along during a hike. I was reminiscing about the base of an ice cream cake that I made and shared on here forever ago. I decided to turn that base into truffles 😀 They are so delicious and handy to take along on the daily and also on trips!
Please try them, it will only take you a handful of minutes.
RAW CHOCOLATE, ALMOND AND BUCKWHEAT TRUFFLES {vegan + gluten free}
by Marta Giaccone
Recipe
about 15-16 small truffles
prep time: 10 mins, cooking time: 0 mins, total time: 10 mins
½ cup / 75 gr almonds (or nuts of choice)
4 medjool dates or 8 smaller and drier dates(*)
1 tbsp / 15 ml light oil or plant-based milk(**)
¼ cup / 22 gr cacao powder
a dash of cinnamon
a pinch of salt
¼ cup /50 gr raw buckwheat groats
(*)if using dry dates, remove pit and soak in water for a couple of minutes, then squeeze out all water
(**)if using oil, when the truffles are left at room temperature in warm weather they will sweat out the oil
Method
- Add all ingredients except buckwheat to a food processor and blend into a paste. Add buckwheat and pulse just to combine (I like to feel some crunch but feel free to blend more).
- Lightly wet your hands and create the truffles by rolling small amounts of the mixture between your palms. Try to make them roughly the same size!
- Place them into a flat sealed container (such as a tupperware) and store in the freezer or fridge. I usually freeze them, then transfer them to a zip lock bag in the fridge.
