Sometimes a girl just needs to have chocolate. But it’s not always in the form of a double dipping cone from DQ (guilty), a whole bar of dark chocolate (I’ve done it once or three times) or a chunk of fat chocolate cake (oh my God, yes). Otherwise we might just be a fat piece of cake, and we don’t want that (we’re not right? Okay, just checking…).
Guys, I have a solution. Rich chocolate truffles with lots of decadent flavor and a hint of spice thanks to cayenne pepper, nutmeg and cinnamon. Dates unite everything and make it sweet. Sweet, spicy, chocolate – I think we have all the basics, right?
These vegan truffles are inspired by the cutest person in the world, Ashlae from Oh, Lady’s Cake. I found his blog a few months ago and immediately sent him an email entitled “friend request” stating how great I thought he and his blog were, specifically his raw cocoa ice cream. He replied just hours later saying “…thank you for not writing to let me know how bad I thought it was okay for people to eat 500 calorie bowls of ice cream. WHO COUNTS CALORIES??!?!?!! The tension of some people, I tell you. ”
We’ve been fast friends since then.
These vegan truffles are of course inspired by her lovely Lady Cakes (is that inappropriate?). He got me in the raw. Then he threw cocoa and then killed me with truffles. I just added some coffee and spices. Try both, both are pretty good, I tell you.
And if you’re wondering what makes them Maya? We have to thank the Mayans for inspiring the chocolate + spice combo. Read more about it here.
More Chocolate Truffle Recipes
- 2-Ingredient Dark Chocolate Truffle
- 10 Minutes Chocolate Truffle (Sweetened with Dates)
- Easy Vegan Truffles
- 5-Ingredient Salted Caramel Peanut Butter Truffle
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a #minimalisbaker photo on Instagram. Cheers, friends!
Raw Maya Truffle
- 2 cup raw almonds
- 2 tablespoon cocoa powder
- 2 tablespoon Dairy-free semi-sweet chocolate chips (raw to keep the recipe raw)
- 12-13 intact date (soaked for 15 minutes in water*)
- 1-2 tablespoon date water (optional)
- 1/2 tsp vietnamese cinnamon
- 1/2 tsp Cayenne pepper
- 1/4 tsp Nutmeg
Place the almonds in a food processor and process until they are almost the consistency of almond meal – the pieces should be very fine but stop before they start turning butter.
Next add cocoa powder, cocoa, dates (reduced water), and ground spices and mix well.
Add 1 tablespoon of date water ONLY if your dough doesn’t stick together. It should be difficult to process at this point.
Transfer to a bowl and place in the freezer for 15 minutes.
Remove from freezer and roll into 1-inch balls. They will be sticky but can be adjusted with the warmth of your hands.
Roll in cocoa powder (optional) and refrigerate to retain freshness. You can eat it cold or at room temperature. I prefer them a little on the warm side because you can taste more of the flavour.