I discovered the original recipe when I was intrigued by “mystery” ingredient in chocolate truffles I saw in a beautiful photo.
When I learned from the recipe that there was no chocolate (means no soy lecithin), honey or maple syrup instead of sugar, and no cream or butter, I knew that I had to try this recipe. I personally do not have any problems with dairy and sugar and soy lecithin in chocolate, but I know people who do. So I made small changes to the original recipe to have more prominent chocolate taste and use potentially less allergic oil.
- 1 cup of cooked red lentils (approximately 1/2 dry)
- 100 g pitted dates
- 50 g roasted unsalted cashews
- 2 table spoons grapeseed oil
- 1 table spoon of honey
- 1 tea spoon vanilla bean extract, if sugar is a problem, find extract with no sugar, or use another vanilla product
- 4 table spoon pure cacao powder
- pinch of salt
- Cook red lentils, dry them. They will still hold some water.
- Chop cashews and dates.
- Mix all ingredients with 2 table spoons of cacao powder and blend them together in a small bowl. I used the stick blender because the total volume of the mix was not huge.
- After the mixture becomes homogeneous add another 2 table spoons of cacao powder and mix it in.
- Put the bowl in the fridge to cool.
- Make individual truffles from cold mixture and roll them in extra cacao powder.
Keep truffles in the fridge. They are soft and moist, but keep their shape better than regular truffles made with butter.
Variations: I think this recipe is very flexible and can be adapted to a variety of tastes and needs. Different oils and natural sweet syrups can be used as well as finely chopped nuts or shredded coconut to dust truffles.