Despite the main ingredients of these being dates, they are not so called ‘Energy Balls’. I don’t mean to talk bad about Energy Balls, on the contrary I love them, but we don’t really need another recipe for them.
Instead these are proper rich and chocolaty truffles with a little hint of secondary flavor added, in form of beetroot for the dark ones and turmeric for the white chocolate version. Only they have no vegan butter (aka palmoil), refined sugar or other ingredients you would want to avoid on day to day basis.
The recipe itself is quite easy to make, with the only annoyance of having to refrigerate them overnight. Juste note that the quality of your ingredients is key, not that this is not the case for anything you make, but you know what I mean. Make sure you use the best quality dark chocolate you can find, in my case I was lucky enough to have a vegan and sugar free one and if in doubt just make it yourself, again easier than you would think. As for the dates, medjool are really a must here, the soft caramely kind, that almost melt in between your finger.
makes about 18 truffles each
- 370g medjool dates (about 15 dates)
- 1/2 cup of water
for the Dark Chocolate Beetroot Truffles:
- 150g high quality dark chocolate (over 80%)
- pinch of salt
- pinch of vanilla powder
- 1/2 tbsp of beetroot powder
- 1/4 cup of cocoa powder
- about 1/2 tsp of beetroot powder for sprinkling
for the White Chocolate Turmeric Truffles:
- 100g of cocoa butter
- 2 1/2 tbsp of cashew butter
- a pinch of turmeric
- a pinch of salt
- about 1/2 tsp of turmeric powder for sprinkling
- Start by ‘melting’ the dates. Remove all of the pits and then places them in a saucepan together with the water over medium heat. Let them simmer until they are almost completely dissolved, while stirring and adding some more water occasionally.
- Now divide them into two even parts, add the other part into another saucepan and set aside for now.
- In one half add the chocolate in small pieces, while continuously stirring. The chocolate will melt almost immediately, then add the salt & vanilla and beetroot powder.
- Take the saucepan with the second half of the date paste and add the cocoa butter in the same manner as the chocolate in the previous batch. The cocoa butter will not come together as easily with the dates as the chocolate, you will have to stir a little longer and then add the cashew butter while continuing to stir. Once everything is combined add the turmeric (you can add a little more or less according to your taste)
- Now places both of the batches into bowls and refrigerate overnight.
- The next day take out the dark chocolate ones and scoop out about 1/2 tbsp worth of batter and roll into a ball. (I like to dip my hands with ice cold water before so they truffles don’t melt as quickly). Continue with the remaining batter and then place the truffles back into the fridge.
- Do the same with the white chocolate ones, then sprinkle them with a little more turmeric.
- The take the dark ones again and roll each of them in the cocoa powder and then sprinkle with the beetroot powder
- Keep them in the fridge!