Fudgy Vegan Cacao Truffles

Fudgy Vegan Cacao Truffles: This heavenly tasting and rich Fudgy Vegan Cacao truffle is the kind that melts in your mouth with yumminess! It is gluten-free, oil-free, soy-free, nut-free, and perfect for the Christmas season, or any time of year really. And a perfect way to share some ceremonial grade cacao, and maybe even introduce this incredible plant medicine to some of your friends who have never tried it before.

Ingredients

1 small beet (125-140g)
12 Medjool dates (170g), pitted
1 tsp vanilla extract
1/2 tsp sea salt
80g Tribal Moon Ceremonial Grade Cacao
1/4 cup (22g) oat flour
160g Tribal Moon Organic Cacao Nibs
Optional ingredients for coating the truffles: unsweetened shredded coconut, flaky sea salt, raw cacao nibs, dried rosebuds, beetroot powder, hemp seeds, chopped nuts, etc.

Direction:

If you’re making your own oat flour, take slightly more than 1/4 cup of rolled oats (22 grams) and add it to a food processor. Blitz until the oats have turned into a fine powder. Transfer to a bowl and set aside. Skip this step if you’re using store-bought oat flour.
If you are not using a high-powered food processor and/or if your dates are quite dry and not sticky, soak the dates in hot water for a few minutes to soften. Drain and squeeze out the excess water really well.
Chop your steamed or roasted beet. Add the beets, dates, vanilla extract, salt, and 40g Tribal Moon Ceremonial Grade Cacao to a food processor. Process until the ingredients are well combined and come together as a sticky paste.
Add the remaining 40g Tribal Moon, Ceremonial Grade Cacao, and the oat flour to the food processor. Blend again until the ingredients are mixed and a dough has formed. Taste and add more salt, as desired. The dough will be quite sticky at this point.
Transfer the dough to a bowl and cover. Freeze for at least 1-2 hours. Don’t miss this step! This is very important!
Line a baking sheet with parchment paper.
Grind the Organic Tribal Moon Cacao Nibs in a blender or high-powered food processor.
Melt the powdered cacao nibs in a large bowl with hot water. Cool for 5 minutes.
Remove the truffle dough from the freezer. Using a rounded tablespoon or mini ice cream scooper, scoop the truffle dough and roll it into evenly-sized balls. Transfer the balls to the baking sheet.
Wear food-safe gloves while rolling the balls since the dough is sticky and beets tend to stain.
Using a slotted spoon or similar utensil, dip one truffle at a time into the melted cacao nibs, and coat it all over. Transfer back to the baking sheet and sprinkle with the toppings of your choice. Work quickly, as the melted chocolate will set pretty quickly and your toppings won’t stick once the chocolate has set. Repeat with each truffle.
Freeze for 15-30 minutes to set. Enjoy and share the magic!

How to cook beets- https://rainbowplantlife.com/vegan-chocolate-truffles/

Wash and scrub your beets. Trim most of the stalks and remove any greens, reserving beet greens for another use.
To steam beets in the Instant Pot, pour 1 cup of water into the inner pot. Position your whole, unpeeled beet on the steamer rack that comes with the Instant Pot, or in a steamer basket. Use the Pressure Cook or Manual setting at high pressure for 15-18 minutes. Perform a quick pressure release.
Pierce the beet with a fork or knife. If there is little resistance, the beet is done. If it feels still a bit firm, pressure cook for another 3-5 minutes. You want the beet to be pretty soft, not crunchy (it should be softer than you’d want it for, say, a beet salad). Allow beets to cool completely before peeling.
To steam beets on the stove, add a bit of water to the bottom of a saucepan and insert a steamer basket on top. Add the beet into the basket. Cover the pot (uncover occasionally to ensure the water in the bottom of the pot is steaming) and steam for about 30 minutes, or until beets are fork-tender. Allow beets to cool completely before peeling.
To roast beets in the oven, wrap the whole, unpeeled beet in a piece of aluminum foil and crimp the sides closed. Optionally, if you want to ensure the beet stays moist, lightly brush it with a neutral-tasting oil. Obviously, skip this step if you are oil-free.
Roast in an oven at 400°F/204°C for 40-50 minutes, or until there is little resistance when a fork or knife is inserted. Check every 20 minutes because every beet is a different size. Allow beets to cool completely before peeling.

IMPORTANT CACAO PREPARATION NOTES: Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that. 1.)If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy 🙂 2.)If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities. Have fun 🙂 Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles Fudgy Vegan Cacao TrufflesFudgy Vegan Cacao TrufflesFudgy Vegan Cacao Truffles Fudgy Vegan Cacao Truffles

Fudgy Vegan Cacao Truffles