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!
Chop in food processor until fine:
3½ cups soaked & dehydrated walnuts then add:
1 T vanilla, ½ t stevia and 1 T water
Process and pulse until mixture forms a ball
(Do not over process)
- Press mixture into a flat dish for Blondies or roll into bite size truffles.
- For variation roll truffles in shredded coconut or shopped dehydrated nuts.
- Refrigerate or serve as is. Truffles will keep in refrigerator for 8 weeks.
Vanilla Cream Topping
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
After blending above well, add:
1 t lecithin,
¼ cup coconut oil (soft/melted)
blend until well incorporated
Vanilla cream will keep in refrigerator for 5 days