Dried fruit such as figs are really sweet and thus they can be used in many recipes substituting sugar. Today I used dried figs and carob powder in order to make easy and very healthy vegan truffles which provide us with a considerable amount of calcium and beneficial fats among others. These truffles are simply wonderful, as long as we like the slightly special taste of carob. Personally I love it!
Sometimes when I make this recipe I use roasted carob powder, the flavor of which somewhat resembles cocoa, but of course if you follow 100 % raw vegan diet you can use raw carob powder as well as raw agave syrup or other liquid sweetener instead of carob syrup which is not raw.
- 2 cups dried figs
- 1 ½ cups finely grated coconut
- ½ cup agave syrup or carob syrup
- ½ cup ground flaxseeds
- ½ cup walnuts or hazelnuts or pistachios or Brazil nuts coarsely chopped
- 1 tsp cinnamon or orange zest
- 1 cup raw or roasted carob powder
- little extra carob powder and coconut for dusting
- Soak the figs for 1-2 hours in plenty of cold water until soft and drain well.
- Place the figs in the food processor together with the agave syrup and process for 2-3 minutes, until a relatively smooth paste has been formed.
- Add the remaining ingredients except from the chopped nuts and continue processing for 2 more minutes, until malleable dough has been formed.
- Put the mixture on the kitchen bench surface and press slightly with your hands. Sprinkle with the chopped nuts and knead until incorporated.
- Shape walnut size truffles with your hands and roll them into the carob powder or the grated coconut.
- Keep them in an airtight container in the fridge.
When we are invited for dinner I usually prefer, instead of buying something, to make a small, sweet gift for my friends. Especially after dinner a satisfying dessert is more than welcome for some people.
Raw truffles are my first choice, since they can be easily prepared, they can be rich and tasty and all you have to do is to put them in a nice box or jar decorated with some colorful ribbons and maybe a handmade card.
The other day that we were invited for dinner, I made these fudgy chocolate and prune truffles and everybody loved them! For the recipe I used dried, pitted prunes and cocoa powder, two ingredients that work very well together. This is maybe the reason why, with few ingredients and without extra sweeteners, these healthy treats are absolutely amazing.
- 2 cups (400 g) dried plums (prunes), pitted
- 1 cup shelled walnuts
- 1 cup dry grated coconut
- ½ cup raw cocoa powder
- 2-3 tbsp orange juice (or rum if you do not avoid alcohol)
- extra dry, grated coconut for sprinkling
- Put the walnuts in a food processor and process for a few minutes, until creamy.
- Add the plums along with the orange juice and process for 2 more minutes on high speed, until a homogeneous mixture has been formed.
- Add the grated coconut and cocoa and continue processing for few more seconds until smooth.
- Put the mixture in the refrigerator for 15 minutes.
- Add the extra grated coconut in a bowl. Shape the truffles –I want them walnut-sized- and roll in the grated coconut.
- Let them stand for 2-3 hours in the refrigerator and serve.
I love carobs, not only for their great nutritional value, but also because their taste sends me back to a special moment of my childhood: end of August in Crete, where I was climbing on the carob trees – that are abundant there, in order to eat the sweet beans, forgetting for a few moments the melancholy that follows each summer ending. I never stopped this habit, although now I am quite taller and I don’t have to climb to reach carobs!
Luckily, carobs is something that one can consume throughout the year and not just during August, since nowadays carob powder and carob syrup can be found in many health food stores. One of the recipes I like to make using carob products is these fudgy, mouth-watering carob-lates that can be a tasty and nutritious alternative to chocolate!
- 1 cup roasted carob powder sifted (or raw if you want a raw version)
- 1 cup coconut oil melted (not coconut butter)
- ¾ cup carob syrup (or raw agave nectar for a raw version)
- 1 tsp natural vanilla extract or zest of ½ orange or ½ tsp cinnamon
- chopped nuts (such as pistachios , cashews , almonds)
1. Put all ingredients in a blender and blend for a few seconds. You can also mix by hand using a whisk.
2. Transfer the mixture into chocolate trays or spread it on a small baking pan, lined with greaseproof paper.
3. Garnish with nuts of your choice.
4. Put in refrigerator for at least 3 hours, until set. Cut into pieces and keep in an airtight container, in the fridge.