Walnut Truffle/Blondies (Raw Vegan Dessert)

Walnut Truffle

Ingredients

  • 3½ cups soaked & dehydrated walnuts
  • 1 T vanilla, ½ t stevia and 1 T water
  • Vanilla Cream Topping:
  • 1 cup nut milk
  • 1 cup soaked macadamia nuts
  • 1 t lemon juice, 1 T liquid vanilla, alcohol free
  • ¼ t stevia, pinch of sea salt
  • 1 t lecithin
  • ¼ cup coconut oil (soft/melted)

Method

  1. Chop in food processor until fine: 3½ cups soaked & dehydrated walnuts then add: 1 T vanilla, ½ t stevia and 1 T water.
  2. Process and pulse until mixture forms a ball (Do not over process).
  3. Press mixture into a flat dish for Blondies or roll into bite size truffles.
  4. For variation roll truffles in shredded coconut or shopped dehydrated nuts.
  5. Refrigerate or serve as is. Truffles will keep in refrigerator for 8 weeks.
  6. Vanilla Cream Topping:
  7. Blend until smooth: 1 cup nut milk 1 cup soaked macadamia nuts 1 t lemon juice, 1 T liquid vanilla, alcohol free ¼ t stevia, pinch of sea salt.
  8. After blending above well, add: 1 t lecithin, ¼ cup coconut oil (soft/melted).
  9. Blend until well incorporated.
  10. Vanilla cream will keep in refrigerator for 5 days.
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Overly sweet desserts are so overrated. These truffles (or blondies depending on how you make them) are the perfect combination of light sweetness and savory decadence. This satisfying recipe was provided by the Hippocrates Health Institute Pastry Chef Rentate Wallner.

As with all of our desserts there is no added sugar and it’s totally raw!