Written by Madara
June 3, 2016
20 fresh pited dates
½ tsp vanilla extract
3 tbsp cacao powder
2 tbsp crunchy peanut butter
Pinch of pink himalayan salt
100g dark chocolate for coating
Freeze dried strawberries for garnish
Place dates, vanilla and salt in a food processor, process until combined.
Add peanut butter and cacao and process.
Take out the mixture and knead it to check if its properly combined.
Make bite size balls and place them on a tray lined with a parchment paper. The mixture should not stick to your hands. If it does, just add cacao powder.
Refrigerate for 1 hour.
Melt the chocolate in a bowl over a pot of boiling water (make sure that the bowl is not touching the hot water)
Dip the truffle balls in chocolate. Take them out with a fork and wait for the excess chocolate to drip of. Then place them on a plate lined with parchment paper.
Crush the freeze dried strawberries and sprinkle all over.
Note: Makes about 20 truffles. Store them in a fridge.
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