This is my wee nod to Easter – my recipe for healthy, gluten-free Peanut and Raw Cacao Easter Egg Truffles. They’re vegan too.
The first time I made them, I thought, “Aaah, peanut butter cups… Mmmm.”
They are simple and quick to make, just whiz up organic puffed rice with date pâté, peanut butter and agave syrup, and roll balls in raw cacao powder. Et voilà… Nice yummy treats.
Raw cacao powder is the chocolate lover’s dream food – it’s actually good for you! It’s one of nature’s richest sources of antioxidants, which neutralise free-radicals, preventing cell damage and premature ageing. It’s loaded with magnesium, iron and calcium as well.
Raw cacao powder can also uplift your mood, as it stimulates the production of feel-good neurotransmitters. But we all knew that chocolate made us feel good, didn’t we? ;)
Date pâté is a product I get here in France, basically pitted and finely chopped dates. Use pitted dates, if you like.
It’s been a few decades since I’ve come face to face with a Rice Krispy, but you could probably use them too. Organic puffed rice has a spongier texture that I really like, as it gives a pillowy feel to the truffles when you bite in.
I have found on various occasions that I need to adjust the ingredients somewhat, according to the moisture content of the dates, peanut butter, etc. You want a texture that will hold together when you compress a ball in your hand, but that is not wet and mushy.
Feel free to use this recipe as a template for variations, such as:
- Cashew or almond butter instead of peanut
- Raisins, dried apricots or figs instead of dates
- Add some raw cacao powder to the dried fruit mixture
- Grate in some coconut cream or add finely chopped nuts to the fruit mixture
- Roll in chopped nuts, desiccated coconut or melted chocolate
And hey, if it’s not Easter, call them Peanut and Raw Cacao Truffles and make them anyway.
Delicious, healthy raw cacao truffles reminiscent of peanut butter cups.
- 40g unsweetened organic puffed rice cereal
- 160g date pâté
- 170g peanut butter
- 60g agave syrup
- 15g raw cacao powder
- Whiz the puffed rice in a food processor until fairly finely ground.
- Add the date pâté, peanut butter and agave syrup, and whiz until you get a sandy texture. If the mixture is too dry to hold together when you squeeze a small handful into a ball, add a little more peanut butter or agave syrup and whiz again.
- Scrape the mixture into a bowl, and put the raw cacao powder into another bowl.
- Form the date mixture into small egg shapes, and roll in the cacao powder.
You may need to adjust the ingredients somewhat, according to the moisture content of the dates, peanut butter, etc. You want a texture that will hold together when you compress a ball in your hand, but that is not wet and mushy.
You can experiment with these. Try cashew or almond butter instead of peanut; raisins, dried apricots or figs instead of dates; add some raw cacao powder to the dried fruit mixture; grate in some coconut cream or add finely chopped nuts to the fruit mixture; roll in chopped nuts, desiccated coconut or melted chocolate.
You might also like:
- Vegan Very Chocolate Ice Cream
- Green Mango Salad
- Pizza Dough With Added Gluten Flour
- No Cook Pizza Sauce
- Crispy Herbed Chick Peas
- Cashew Cream Mayonnaise
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