Raw Vegan Chocolate Truffles (Cacao, Sour Cherry)
Any good truffle starts with a good ganache. Of course a ganache is made from melted chocolate and cream. So how does one make a dairy-free and vegan ganache that tastes at least as good as the cream based one? Well the answer of course is activated watermelon seeds!
Watermelon seeds are white in colour, have a fairly neutral flavour and are high in protein and high in good healthy unsaturated fats which all adds up to a very similar flavoursome nutrient mix as cream (without the saturated fats). And this really is the magic of this recipe.
In fact you will likely be very hard pressed to tell the difference between a cream based ganache with this recipe – so give it a go and reap the benefits of the high magnesium and almost 30% protein content of the watermelon seeds, not to the cacao powder, dried sour cherries and virgin cold-pressed coconut oil.
Raw Vegan Chocolate Truffles
Raw Vegan Chocolate Truffles Ingredients (serves 12)
- 150g cashew nuts raw
- 100g virgin cold-pressed coconut oil
- 200g ROAR cacao powder (150g for ganache + 50g for rolling truffles in)
- 150g water
- 150g ROAR coconut sugar
- 100g ROAR dried sour cherries
Raw Vegan Chocolate Truffles Method:
Put the activated watermelon seeds and water into a blend and blend until completely smooth. Depending on the power of your blender the time this take will vary. Also depending in your blender you may need to add a little more water to get in going – as a blender only works well when it has a certain amount of ingredient in it. But if you find you need to add may more water then add melted coconut oil instead and blend.
Once the watermelon seeds are smooth then melt the coconut oil and pour into he blender (if you haven’t already – see previous step) and add the raw cacao powder (keeping back 50g for rolling the truffles in later) and coconut sugar.
Blend all of the ingredients (except the sour cherries) until completely smooth. You may find that the mixture gets a bit thick for your blender to handle at this point. If this is the case you may have to take the mixture out and mix by hand in a bowl. This is why you blended the watermelon seeds first – as the remaining ingredient have a fine texture already so can be mixed by hand if necessary.
Mix in the sour cherries so that they are evenly distributed throughout the mixture.
Cool the mixture (ganache) in the fridge for 1 hour (or overnight if you wish) and then roll into truffle balls and dust in the remaining cacao powder. You can also role the truffles in crushed nuts, desiccated coconut, cacao nibs etc if you wish for a bit of variety – but the cacao powder is the best option!
