I had no idea when I chose ‘Heavenly Holiday Truffles’ as the theme of the December Sweet Adventures Blog Hop that I would become obsessed with turning EVERY FLAVOUR EVER into a truffle.
A google-machine search on ‘truffle’ renders the expected chocolate versions, but the same search on Pinterest reveals the most stunning variations you could ever imagine and sends the imagination into overdrive.
No doubt the purists will shout and stamp their feet, insisting that truffles should only consist of dark chocolate melted in cream, rolled and dunked in more chocolate or dusted with cocoa powder.
They may allow slight variations for the addition of a complementary flavour or a dash of alcohol — Cointreau and orange zest, Frangelico and a few hazelnuts, rum and coconut, Chambord and raspberry jam, brandy, chilli, mint, almond, ginger — but pumpkin or choc chip cookie or red velvet would send them into a tizzy.
However I’ve never been one to follow the rules.
I can’t wait to see what everyone else has come up with this month for SABH — traditional chocolate or off the wall magic — no doubt I’ll want to make them all!
Raw Vegan Salted Caramel Truffles
Try to resist eating the filling mixture straight out of the processor. I dare you.
Makes 40 small truffles
- 1 c cashews, soaked 4 hrs
- 1/4 c coconut oil, melted
- 1 Tbsp lemon juice
- 150 g dates, pitted
- 1 tsp sea salt, or more/less to taste
- Bitter Chocolate Shell, liquid but cool (see recipe below)
- Coconut Butter, melted but cool
- Sea salt flakes
Process soaked cashew nuts to a paste. Add lemon juice and coconut oil and process until very smooth. Add dates a few at a time, blending until you have a very smooth mixture.
Stir through sea salt to taste and refrigerate mixture until firm/roll-able.
Spoon out teaspoons of mixture, roll into balls and place on a baking paper lined tray. Freeze 15 minutes or refrigerate 1 hour.
Use two forks like a cradle to dip cold truffles into chocolate shell or coconut butter and shake off excess. Place back on baking paper, quickly sprinkle a bit of sea salt on shell before it hardens and repeat with remaining truffles.
Alternatively, don’t coat the salted caramel filling with anything and simply sprinkle with a bit of sea salt.
Store truffles in refrigerator.
vegan // vegetarian // gluten-free // dairy-free // soy-free // refined sugar-free
Bitter Chocolate Shell
- 1/2 c cocoa or raw cacao powder
- 1/4 c coconut oil, melted
Mix ingredients until smooth. Use to coat cold Salted Caramel Truffle filling.
vegan // vegetarian // gluten-free // dairy-free // soy-free // sugar-free
Sweet Adventures Blog Hop: How to link-up
The December Halloween theme hop is open for linkup until 11:59 pm, Friday 20 December [AEST Sydney time].
- Add a link to this post somewhere in your post – You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
- Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.
If you have a question or aren’t sure of something don’t hesitate to ask. For more information detailed instructions can be found here.
Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.
Sweet Adventures Blog Hop is brought to you by 84th & 3rd and monthly Guest Hostesses. Follow on Twitter: @SweetAdvBlogHop and Facebook: /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining SABH!