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BLACK COCONUT TRUFFLES

BLACK COCONUT TRUFFLES


As promised, I've got some special sweet dessert recipes to help you celebrate Valentine's Day this month, which I kicked off last week by sharing my all time favorite smoothie, my Faux Chocolate Peanut Butter Shake.  This week I'm thrilled to share my recipe for Black Coconut Truffles- my daughter's favorite truffle, and a treat that is dedicated to all you coconut lovers out there. 


Sweet and a little bit salty, these are slightly reminiscent of peanut butter (sans peanuts), yet they have an unusually unique and addictive flavor thanks to the combo of tahini and dates.  Lots of truffle recipes you'll find include honey or maple syrup, but I'm a fan of using dates as a whole food sweetening agent rather than any kind of processed or liquid sugar.  Black tahini, made from black sesame seeds, has a gorgeous dark and shiny appearance, which is beautiful and fancy when you roll these truffles in white coconut, chia seeds, or cocoa powder as a finishing touch.  If you absolutely can't find black tahini, don't sweat it.  You can still make these with the more readily available light brown colored tahini and your truffles will have the exact same yummy flavor- the color will be the only difference.  Sesame seeds are a great source of protein, fiber and calcium, so enjoy the health benefit of this nutritious raw vegan dessert!  If you happen to have a tree nut allergy, make these without the almond butter- they are delish even without!

BLACK COCONUT TRUFFLES
(makes 20-30 truffles)


2 cups unsweetened coconut
1/2 cup black tahini
3 Tbsp raw almond butter
1/2 cup virgin unrefined coconut oil
1/2 cup pitted medjool dates (5 dates)
1 tsp vanilla extract (no alcohol)
2 Tbsp filtered water
1/2 tsp sea salt


Optional coatings:
unsweetened coconut
cocoa powder
chia seeds


Process all of the ingredients above in the food processor until well combined, and you've reached the consistency of a slightly lumpy and textured "dough".  Transfer to a bowl.  Depending on how runny your tahini and almond butter are, your dough may be too liquidy to form into balls right away.  If that's the case, toss your bowl into the freezer to allow the dough to set approximately 20 minutes first.  Form the dough into small truffle balls, then roll each ball into a decorative coating of your choice.  Coconut is my favorite coating, but cocoa powder and chia seeds are delicious and pretty too for variety.  Simply use small bowls of your "coating", then roll the truffle ball in the bowl to coat, then set aside the finished truffle before rolling another.  Place all finished truffles (well, all of them that you didn't already eat) in the freezer or fridge and eat them cold.  They'll keep in the freezer for a month, and in the fridge for 7-10 days.  Happy Valentine's Day!
 

 





 

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