4 Vegan Truffle Recipes and FREE Holiday E-Book Announcement!

Today's post is especially exciting because not only am I sharing weekly recipes as I typically do, but I've got a sneak peak into the FREE holiday recipe e-book that I'll be officially launching this week with my friend Joey. It will contain both sweet and savory vegan recipes. I've already written 7 raw vegan recipe e-books but this is the first time that I've created a FREE book exclusively for my subscribers!!! Yup, all of you who are on my mailing list will receive your copy later this week so be sure to subscribe if you haven't already. I can't wait for you to see it. Joey and I have each worked hard on our recipes and photography to bring you some good stuff!

Here are a few teasers: Baked stuffed squash with a grain free herb stuffing that is sooo yummy!

You'll also find a raw vegan recipe for these Nanaimo bars. Have you ever had a Nanaimo bar?! They're named after the city of Nanaimo here on Vancouver Island (just a few hours from where I live), and they're famously known as a delicious holiday treat. It's traditionally made with butter, sugar, and graham crackers - but I've created a healthy version!

Onto the recipes...

I'm also excited to share 4 vegan holiday truffle recipes (2 main recipes with 2 variations each) that are SO easy to make, you'll be amazed. NO blender. NO food processor.  In fact all you need is a bowl and a spoon. They're actually kind of in between a ball and a truffle - not quite as smooth as a ganache center, but I'm calling them truffles anyway.

First up! How about some cute red and green super food truffles?!

These are treats in disguise because they look good and they taste great, but they're FULL of nutrition! (hehe, don't tell your guests unless they're health nuts).

Oh and I should mention that they're only 6 ingredients!

Remember the Subi super food green juice powder that I've featured in some other recipes? We'll I've used it again to create green truffles and I've also used beet root powder to make red/pink truffles. I use beet root powder in my desserts when I want to create different shades of pink but don't want to add liquid (like raspberries or strawberries). I've said it before and I'll say it again, the Subi green powder is the most neutral tasting green powder I've ever had! I've been informed that they've changed the formula 4 times just to get it right. They sure did get it right. I like to add it to everything to pump up the nutrition in my food (and desserts).

You can make one recipe, divide it in half and add the Subi powder and beet root powder to each, or make 2 full recipes. For me, one batch yields 12 truffles.

6 Ingredient Super Food Truffles

1/2 cup raw cashew butter, roasted tahini or almond butter*

1/4 cup blanched almond flour

3 tablespoons subi powder (green) OR beet root powder, sifted (red)

2 tablespoons maple syrup

3 tablespoons melted coconut oil

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1 1/2 cups dark chocolate chips of choice

1 teaspoon coconut oil

Mix the first set of ingredients together with a spoon in a bowl until the mixture starts to stiffen up. Transfer to the fridge for at least 1 hour and then roll into balls. Place into the freezer while melting the chocolate. Place the chocolate and oil into a heat proof bowl and set it over a pot of hot water (don't let it touch the water). Heat over low heat until the chocolate melts. Dip each ball into the chocolate and transfer onto a parchment paper lined tray using a fork. Place in the fridge to harden.

*Note: I recommend using RAW cashew butter for a neutral taste and light colour making them easier to dye red and green. Roasted cashew butter is very strong in taste so I'd steer away from it. I've also tried the recipe with roasted tahini and they're delicious although they do have that tahini taste (which I happen to love). You can use almond butter (raw or roasted) for a neutral flavour.

Here are my secrets for dressing them up that they're super cute:

Once the chocolate coating is hard, drizzle more melted chocolate across the top and sprinkle with zylitol that has been tossed with each subi green powder and beet root powder.

You can drizzle even more chocolate on top if desired. I sprinkled more green and red powder on to finish them off!

Now, we head into the land of peanut butter and chocolate, my favourite sweet combo of all time!!!! Who else is a crazy peanut butter lover like me?!

Introducing Double Chocolate Peanut Butter Truffle Balls and Peanut Butter Truffle Balls...

I recently filmed the making of these chocolate peanut butter truffle balls for Shaw TV which is going to air on TV in December here on the island. I'll share the Youtube link when it's up - I shared 2 recipes in this episode along with a trip to a health food cafe where the chef shared a recipe with me. It was a fun segment to film (please do connect with me on instagram where I share stuff like this in my stories in live time).

The recipe turns into double chocolate peanut butter truffle balls by adding cacao powder. It's as simple as that! And just as with the other truffle recipe, these ones only require a bowl and spoon as well. I love convenience, don't you?

Peanut Butter Truffle Balls

1/2 cup smooth peanut butter

1/3 cup blanched almond flour

2 tablespoons coconut nectar/maple

1-2 tablespoons coconut flour

1 1/2 tablespoons melted coconut oil

1/2 teaspoon pure vanilla extract

1/4 teaspoon Himalayan salt

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1 1/2 cups dark chocolate chips

1 teaspoon coconut oil

Stir all ingredients together vigorously in a bowl with a spoon until the dough thickens. Add an extra 1/2- 1 tablespoon coconut flour if your peanut butter is on the runnier side. Place in the fridge for at least 1 hour to firm it up and then roll into balls. Place into the freezer. Slowly melt the chocolate in a bowl set over a pot of water on low heat on the stove. Dip each ball into the chocolate and place on a parchment paper lined tray with a fork. Sprinkle with chopped peanuts if desired. Set in the fridge until hard.

Double Chocolate Peanut Butter Truffles

Follow the recipe above but add:

3-4 tablespoons cacao powder + 1/2 -1 tablespoon coconut nectar (taste as you go).

See?! Told ya they were easy to make! So go and make a batch 😀

My warning is that you might eat them too fast so hide them on yourself in the freezer like I do, haha.

If you're needing even more holiday treat recipes, I shared the recipe for these Vanilla and Chocolate Mini Cheesecakes this week on Instagram. You can see it HERE.

I think that's all for now! Talk soon and have a great week,

Heather

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8 Comments
  1. Becky
    November 30, 2017 at 22:11
    Reply

    These truffles look amazing! I can't wait to make a batch!!

    • sweet_raw
      November 30, 2017 at 23:44
      Reply

      Thank you so much! They're one of my favourite recipes to make all year around :)

  2. paula rothman
    December 5, 2017 at 18:31
    Reply

    really want to try that squash. how can i download the e book?

    • sweet_raw
      December 9, 2017 at 19:36
      Reply

      All you need to do is subscribe to the mailing list to be sent a copy of the ebook.

  3. Cesare
    December 7, 2017 at 15:54
    Reply

    Hello I tried to subscribe to the mailing list but with no response. Is there a problem with the subscription? Thank you!

    • sweet_raw
      December 9, 2017 at 19:39
      Reply

      Hi There, it looks like you haven't subscribed. There was an issue with my subscription for a few days but its fixed now if you want to try again or I can manually add you :)

  4. December 8, 2017 at 18:39
    Reply

    How beautiful all these delicious recipes, Heather!

    • sweet_raw
      December 9, 2017 at 19:37
      Reply

      Aw thanks Natalia!! :)

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