Raw vegan truffles two ways: Chocolate goji + Cashew

It’s so cold outside today. I couldn’t believe my eyes and I saw -15C of real feel on the weather forecast.
Somehow I managed to leave my warm and cozy bed and go to the gym. By bike.
As you can imagine, the bike part was a terrible idea. But doing exercise even with this cold was not because and I predicted, the gym was extra hot.

That’s why I’m sharing these truffles with you folks. After working my ass off, I love eating them. They are sweet (which I really crave after a workout) but without any added sugar. They are also packed with protein and the best part: they can be made ahead of time and travel anywhere. So, get you ass out of the couch and go make them.

A few things to have in mind:
I only recommend using medjool dates. The others just don’t do the job as well. They should also be very soft – if not, soak them in water for 10min.
I used a very creamy and soft cashew butter from Rapunzel. And that’s also what I recommend for this recipe.
My goji berries are not completely dried which also helps the process. You can always soak yours before using it.

Ingredients for 6-8 chocolate goji truffles:

  • 115-120g medjool dates (~5 dates)
  • 25g shredded coconut
  • 15g goji berries
  • 1 tbsp of water*
  • enough cacao powder to roll (optional)

Ingredients for 8-10 cashew truffles:

  • 115-120g medjool dates (~5 dates)
  • 50g rolled oats
  • 20g coconut flour
  • 50g cashew butter
  • enough shredded coconut to roll (optional)

Instructions for both flavours:

  1. Add all ingredients to a food process and pulse until you are able to achieve a consistent “dough”.
  2. Remove mixture and shape into little truffles. For the chocolate ones, if you feel like the processor needs some help, add 1 tbsp of water.
  3. If desired, roll them in cacao powder or shredded coconut.
  4. Devour.

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