(vegan baking + other minor obsessions)
Every vegan cook should have a good raw truffle recipe under their sleeve. This is mine – deeply chocolate truffles that are quick to put together and easy to handle (they stay at the right consistency without being too temperature-sensitive). This recipe is also incredibly versatile: you can add any flavour variations that suit your taste or your menu – from orange liqueur to chai spice – or mix in superfood powders for added nutritional value. If you do add superfood powders, cut back on the cacao powder, yacón or lúcuma a little so you end up with the right texture and consistency. Also keep in mind the yacon and lúcuma are interchangeable here, so if you only have one of the two, you can increase the quantity appropriately and use just that.
50g/1¾oz cacao butter
50g/1¾oz coconut oil
150g/5½oz/1 heaping cup cashews
50g/1¾oz/scant ⅔ cup raw cacao powder, plus extra for rolling
50g/1¾oz/scant ⅔ cup yacón powder
25g/1oz/¼ cup lúcuma powder
125g/4½oz/scant ½ cup agave syrup
20ml/4 tsp rum or liqueur (optional)
cacao nibs, for rolling (optional)
1. Melt the cacao butter and coconut oil in a bowl set over a pan with a little boiling water.
2. Process the cashews in a food processor until fine. Transfer them to a bowl.
3. Add the powders to the processed cashews and mix by hand until combined. Add the melted oils and remaining ingredients and mix thoroughly.
4. Divide the mixture into balls of the desired size. The easy/fast/cheffy way to do it would be to scoop it out with a portioning scoop (a #50 is a great size for this), but of course if you don’t have one you can use a measuring spoon, a regular spoon or simply your hands. Put the truffles in the fridge to cool slightly until they begin to set and are firm enough to shape, about 5–10 minutes.
5. Roll each portion into a ball with your hands. Roll the truffles in cacao powder or cacao nibs, if you like. Refrigerate for 10 minutes to firm up before serving.
Store the truffles in the fridge for up to one week.