Valentine Chocolates Go Vegan and RawPosted on February 12, 2014
Whether you are going raw for Valentine’s Day or just seeking a jazzylicious vegan chocolate treat, there are many tasty options. I am excited to share two of my favorite chocolate inspired truffle recipes and Natalie Norman (our guest on the radio show today) has contributed two of her sweet and scrumptious recipes too!
For an easy vegan sweet treat, my Raspberry Fudge Truffles are a true Valentine’s Day winner! Rich, dark chocolate combined with raspberry preserves, creates a delectable candy that fills the bill when a romantic dessert is called for. Keep them well chilled until right before serving. (See recipe below).
For raw fans, I am sharing my fabulous Coconut-Date Truffles. I made these beauties for Michael Feinstein when filming his interview for the television show and he loved them! (I know you will love them too - See recipe below). Bonus: Both of my truffle recipes prepare in under 15 minutes. Yay!
For many more jazzilicious desserts, go to jazzyvegetarianrecipes.com.
For more raw food ideas, listen to my fun and fabulous Vegan for Valentine’s Day radio show where raw food educator, Natalie Norman has shared her wonderful raw recipe for Hazelnut Brownie Bites. She has been kind enough to share the recipe and photo below on my blog too! Plus, Natalie has shared her delish Strawberry Cheesecake with Chocolate Crust recipe on her website. Thank you so much Natalie!
For more of Natalie’s raw recipes and tips go to www.natalienorman.com.
Let the sweets begin!
Raspberry Fudge Truffles
Makes 8 to 10 truffles
3 ½ ounces vegan dark chocolate (snack bar, not baking chocolate)
2 heaping tablespoons raspberry preserves
1/3 cup raisins
3 teaspoons unsweetened cocoa powder
1 teaspoon unsweetened coconut flakes, for garnish
Line a mini-muffin tin with 8 to 10 festive paper liners.
Drain off any excess liquid from the raspberry preserves. Put the raspberry preserves in a large bowl. Melt the chocolate in a double boiler over medium-low heat. Pour the chocolate into the raspberry preserves and stir until thoroughly combined. Fold in the raisins.
Mound the mixture into the mini-muffin cups, dividing it evenly, using a small scoop. Dust the truffles with cocoa powder. Top each truffle with a bit of coconut.
Refrigerate for about 3 hours or until firm. Serve chilled.
MAKES 14 TRUFFLES
6 large Medjool dates, pitted and chopped
3 heaping tablespoons raisins
2 tablespoons unsweetened shredded dried coconut
2 tablespoons raw sunflower seeds
2 tablespoons unsweetened cocoa powder (see note)
Line a small baking sheet with unbleached parchment paper. Put the dates, raisins, coconut, and sunflower seeds in a high-performance blender and process to the consistency of soft dough.
Transfer the date mixture to a medium bowl. Spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Put the cocoa powder in a small bowl. Roll each truffle in the cocoa powder until coated and place on the prepared sheet. Refrigerate for 1 hour. Store truffles in an airtight container in the refrigerator.
NOTE: If you like you may use finely ground walnuts or almonds in place of the cocoa powder.
Hazelnut Brownie Bites
Recipe and photo contributed by Natalie Norman
1 cup raw hazelnuts
1 cup raw cashews
1 tablespoon vanilla bean powder
5 tablespoons raw cacao powder
1 teaspoon pink salt
15 medjool dates, pits removed
½ cup coconut oil
2 tablespoons date sugar (or coconut sugar)
¼ cup warm water or as needed
Process all ingredients in food processor using your “S” blade until thick, doughy ball is formed. Spoon chunks into mini muffin pan cups. Refrigerate until solid. Enjoy!