introducing Julie, the recipe modification genius

Our friend Julie Webb is a brilliant researcher of vegan recipes who often makes insightful modifications to these delicious vegan formulas she finds on various blogs and in great recipe books.

One of her latest endeavours that I was able to sample was a simple chocolate truffle made without sugar. ?áIt was perfect!

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Chocolate Date Truffles:

1 1/2 cups dates, pitted and soaked in hot water until soft (15 minutes or so)

1 1/2 cups almonds

1/4 cup unsweetened, fair trade cocoa powder

1 teaspoon pure vanilla extract

1 tablespoon fresh ginger, finely chopped

1 cup shredded coconut

• Chop 1 cup of the nuts into small pieces and set aside

  

• Place remaining 1/2 cup of nuts in a food processor and grind to a powder.
• Drain dates, add them to nut powder and process until thoroughly mixed.
• Add cocoa, vanilla and ginger. Process until well blended.
• Stir mixture into chopped nuts.
• Roll 1 inch balls between your hands and then roll them in coconut.
• Place on a lined plate or container and refrigerate until ready to use.

Recipe makes about 15-20 truffles.

If the mixture is too soft and sticky to roll, pop it into the fridge for half an hour and it should be easier to work with.?áFeel free to experiment with the type of nuts you use (walnuts make a great substitute), and different add-ins such as chopped dried fruit or even a pinch of cayenne pepper for a fiery kick.

Chocolate Date Truffles are excellent for an afternoon pick-me-up or to share with friends at a picnic. They also make a perfect ending to a romantic dinner!

This recipe was inspired by one in Robin Robertson’s Vegan Planet.