Raw Chocolate Ginger & Peanut Butter Truffles

"I love these little high fiber treats and this is a spin-off of my recipe: http://www.recipezaar.com/300780 I added a few different things in these truffles and the flavour and smell is wonderful. The heat from the ginger is a nice kick. Just make sure you use the fresh powdered ginger to get the flavour and the heat"
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
25mins
Ingredients:
9
Yields:
24 truffles
Serves:
8
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ingredients

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directions

  • Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
  • Add the rest of the ingredients and process until the dough holds together well.
  • Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
  • Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
  • Bon Appetit.

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Reviews

  1. WOW is right - these are absolutely wonderful! My sunflower seeds had gone rancid, so I used a mix of pumpkin seeds, pine nuts and pistachios. Also I used honey instead of the agave syrup and skipped the other sweetener because it was sweet enough (honey is sweeter than agave syrup). Otherwise made as written, and I will for sure make it again with sunflower seeds! Thanks for posting this treat!<br/>Made for Healthy Choices ABC.
     
  2. Wow! 'Kick' is right! I can't wait for my next get-together to serve these and knock people off of their feet! First, I have to say that made a whole lot of substitutions- hazelnuts and pumpkin seeds for the first two ingredients, I forgot to add the agave nectar, and I used vegan-allergen-free chocolate chips because I can't get nibs for over 200 miles. I just think this all lends to how versitile this can be, and it still turned out well (I did have to let it set in the freezer though). I fully intend on making these again because you get a blast of flavor that ensures one or two bites will be enough, you won't be stuffing your face but you can't wait until the next time you have some. Thanks for sharing!
     
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Tweaks

  1. WOW is right - these are absolutely wonderful! My sunflower seeds had gone rancid, so I used a mix of pumpkin seeds, pine nuts and pistachios. Also I used honey instead of the agave syrup and skipped the other sweetener because it was sweet enough (honey is sweeter than agave syrup). Otherwise made as written, and I will for sure make it again with sunflower seeds! Thanks for posting this treat!<br/>Made for Healthy Choices ABC.
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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