Ginger Spice Holiday Truffles

Raw Vegan Dark Chocolate Truffles with Holiday Spices

Course Dessert

Cuisine American

Keyword chocoalte, dessert, rawdessert, rawvegan, vegan, vegandessert

Prep Time 30

Servings truffles

Dehydrator, strainer, bowl, double boiler, high-speed blender, shallow container, melon baller

1 cup almonds soaked for minimum 8 hours and rinsed
¼ cup + 2 tbsp coconut sugar
1 tbsp mesquite powder or lucuma powder
4 drops orange essential oil I use doTerra
6 drops vanilla essence medicine flower brand or 1 tsp alcohol-free vanilla extract
1/8 tsp high mineral salt

½ cup cacao powder
½ cup coconut nectar or maple syrup or agave (if coconut nectar is really thick use maple syrup or agave)
¼ cup almond butter, roasted or raw at room temperature
6 drops vanilla essence medicine flower brand or 1 tsp alcohol-free vanilla extract
5 drops cinnamon bark essential oil I use doTerra
1 tsp packed fresh grated ginger
¼ tsp allspice
¼ tsp ground clove
50 g shaved cacao paste melted (yields ¼ cup liquid)
50 g shaved cacao butter melted (yields ¼ cup liquid)

Rinse almonds really well and strain.
Add all ingredients in a food processor fitted with an S blade and process until a chunky texture is achieved. (Don’t worry about processing them too small as you will need to process them again when dry.)
Place on a lined dehydrator tray and dehydrate at 115 F for approximately 24 hours until completely dry.
Remove from dehydrator, place in an opened container and place in freezer for 10 minutes. This will provide optimal crunch and cool them.
Process in a food processor fitted with an S blade until a small chunky texture is achieved. You will be using this to roll your truffles in.
Storage: Sealed container or freezer bag in freezer for 3 months.

Using a Vitamix, blend all ingredients except cacao paste and cacao butter until combined. Start on low and increase to high speed. No need to blend for a long time, just until combined.
Add melted cacao paste and butter and blend for a few seconds. Remove blender from base and continue to combine by hand, stirring with a spatula. Mixture will be really thick; this is the desired result.
Place in a shallow, sealed container and set-in fridge overnight or for 6 hours.
Using a melon baller or small spoon form small even balls also using your hands to roll and form them. Put in freezer for approximately 20 minutes to really cool before covering them in chocolate.
Enrobe in melted dark chocolate and garnish with mesquite orange almonds. Use dark chocolate recipe here: https://crystaldawnculinary.com/autumn-gold-chocolate-bars/
Storage: Fridge for one week or freezer for 1 month.

To get the recipe for my dark enrobing chocolate go here: https://crystaldawnculinary.com/autumn-gold-chocolate-bars/

Store ready made truffles in a sealed container in the fridge for one to two weeks or freezer for months.

If you don't have a dehydrator, you can dry the almonds in your oven on the lowest temperature setting.