a quick and easy gluten-free, nut-free, guilt-free plant-based sweet treat

Most raw truffle recipes have a fair few nuts and cacao in them. However this  recipe is different. It uses carob instead of cacao which gives a more caramel- like flavour.

If you want a more chocolatey truffle, you can substitute the carob powder for cacao powder. You can add half a teaspoon of your superfood of choice to give these truffles an extra superfood boost.

Not only are they delicious and super simple, but they are nut-free and coconut-free too.

Photography: Janet Hochstein

 

INGREDIENTS
Makes 25

• ½ cup shelled hemp seeds
• 2 tablespoons carob powder
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 1 teaspoon maca
• ¼ teaspoon sea salt
• 1 cup Medjool dates, pitted
• 2 teaspoons tahini
• ½ teaspoon – spirulina, barleygrass powder, acai powder, matcha powder or beepollen (optional)

To Dust
Carob powder, mesquite powder, dried coconut or raspberry powder

METHOD

1. In a food processor, whizz together the hemp seeds, carob, vanilla, cinnamon, maca and sea salt – and optional superfood.

2. Add the Medjool dates and tahini and whizz until all of the ingredients come together to form a dough.

3. Break a small piece of and roll into a ball. Repeat until you have used all the mixture. This should make 25 truffles.

4. Roll in your dusting powder of choice, if liked.

5. Chill until required.

6. These will keep in the fridge for up to 3 weeks and the freezer for up to 3 months. They are also super good straight from the freezer.