I had never been formally introduced to the world of raw desserts until I started working at The Food Evolution. I had my first raw dessert here, and I was hooked. I never knew a that a dessert that wasn’t really chocolate , less the cacao powder, or wasn’t packed with artificial sugars could taste so delicious. Now, this may be because I’ve acquired a taste for healthy things (thank goodness!) but truly, don’t knock it till you try it!
Some raw desserts can be oddly decadent, surprisingly sweet and amazingly awesome. I decided I was going to try out a few recipes myself and after having a couple successful tests of Food Evolution raw truffle recipes (never as good as Diane’s…hmmm) I went out on a limb to try something new. Dates are a sweet substitute for chocolatey, sugary ingredients and nuts are perfect when blending up these little truffles. Everything in moderation, of course I wish I could live by my own words! They’re too good to have just one!
I had bought myself a package of raw sunflower seeds after seeing my boss use them, after soaking them, for delicious spreads for Collard Wraps and never before having known this technique. I had heard of sunbutter, but never really experimented because I fortunately enough am not allergic to nuts so I’ve always stuck with almond butter or peanut butter (crunchy is my fav). That being said, I’d like to try it out.
Anyway, I found a recipe using ground sunflowers seeds, crunchy peanut butter and a great health supportive ingredient – ginger (see our Food Evolution blog for more information on the benefits). The recipe came out pretty great, except that I would definitely either use fresh ginger (I used ground ginger spice) or lessen the recipe to 1 teaspoon. Check out the recipe below. Also I’d love to hear if anyone else dabbles with raw desserts! I’d love to share some recipes and/or trial and errors!
- 6 tablespoons organic sunflower seeds (ground)
- 6 tablespoons organic sesame seeds (ground)—I used chia seeds
- 10 tablespoons organic cocoa nibs (ground and divided 5 T for truffle, 5 T for garnish)
—I didn’t have these so I used dark chocolate chips and ground them up
- 2 tablespoons organic vanilla extract
- 1/4 teaspoon sea salt
- 3 tablespoons agave nectar
- 1 tablespoon sugar substitute (I used Z-Sweet natural sweetener)–I used raw sugar
- 3 tablespoons crunchy organic peanut butter
- 2 teaspoons ground ginger–Here is where I suggest using fresh or reduce. It is a little overpowering as an after-taste.
The directions state to grind the sunflower seeds and cocoa by itself before adding to the truffle, don’t want chunks of sunflower! Blend it all together in a food processor, roll into balls, coat in the reserved ground chocolate/cocoa (I used coconut too) and enjoy! Feel free to share your own trials!
I’d also like to share that I am officially a published writer! I write for a small local town quarterly and the first issue ran this week. I’ve included the articles on one of my Pages . It’s called “The Goshen Quarterly” feel free to check it out if you’re interested!