3 Mins Read
Raw vegan desserts are nutritious, 100% natural and made without artificial sugar. This is better for your health, your waistline and the planet. And the incredible part is, the desserts can taste as good as, if not better, than conventional desserts which are loaded with artificial sugar and animal products. My vegan caramel coconut goji truffle recipe is packed with antioxidants, fiber, and vitamins. This is also a great truffle pre-workout, filling you with energy, without any artificial ingredients.
I love this recipe because it is fast and effortless. You don’t need to leave the truffles in the fridge to set, nor do you need to heat up or dehydrate the ingredients. The recipe can take less than 10 minutes to make. Of course, it depends on how big and how fast you roll the truffles.
The earthy and nutty Maca powder blends very well with dates and walnuts. The truffle’s flavor becomes caramelly and malty. The salt gives the truffle a big of a zing on your taste buds and balances out the sweetness very well. The ingredients are energizing, high in fiber and iron, making this super truffle a great workout snack.
- 15-20 pitted dates
- 1/2 cup of walnuts
- 1-2 tablespoon of cacao nibs
- 1 tablespoon of maca powder
- 1 tablespoon of goji berries
- 2 tablespoon of shredded coconut
- Pinch of Himalayan Salt
Step 1: Place walnuts and date into food processor or Vitamix. Process ingredients until nuts are broken down and mixture is consistent. Add cacao nibs, maca powder, and goji berry. Leave a few goji berries for decoration. Process again until mixture starts to rise on sides of Vitamix or food processor bowl. The mixture should be doughy and hold together.
Step 2: Add a pinch of Himalayan salt and stir into the mixture.
Step 3: Roll the mixture into small balls.
Step 4: Roll ball in coconut shreds.
Step 5: Decorate truffles with goji berries.
Step 6: Serve and enjoy!
Did you know?
You can also use the mixture as a raw pie/cake trust. Repeat Step 1 and 2 as detailed above and lightly press the mixture into the bottom of pie/cake tin until it is spread evenly. Add your favorite raw cake/pie filling and refrigerate.
All photos by Nicole Lana Lee. Co-authored by Nicole Lana Lee.