Senin, 27 Januari 2014

Raw White Chocolate, Raspberry and Caramel Truffles

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I was told to come up with some raw chocolate recipe, so here it is. Raw white chocolate truffles filled with tender caramel and raspberry filling. I used common and cheap ingredients and yet it turned really delicious! I highly recommend you to try this simple recipe to please yourself or someone you like. You need only a common kitchen equipment and couple of simple ingredients.


This recipe contains no coconut oil, which is commonly used in raw chocolate recipes. The chocolate is based on dried shredded coconut and banana. These two ingredients work great together and create a tender creamy taste. I already mentioned that I like simplicity and that's what this recipe occurs.  


Taste of the chocolate was creamy enough and I felt that it needs some freshness of fruits as filling. Fresh sweet and sour taste of raspberries along with date based caramel was right decision. When you bite these sweet heart shaped truffles and discover the fresh tasting filling, I guarantee you that you will want to eat a whole box of them.


For the shape I used a heart shaped ice form but you can use regular square shaped one or you can purchase a silicone chocolate form made for making truffles. You can also use chocolate bar form, it would work as well. So let's get started and make some delicious treats! 


Raw White Chocolate Raspberry and Caramel Truffles


White chocolate
3 cups dried, shredded coconut
3 Tbsp agave nectar (or other sweetener)
1 big ripe banana
1 tsp pure vanilla extract

Filling
1/2 cup dates
1 tsp pure vanilla extract

1/3 cup fresh raspberries 

Ice form or chocolate form

To make the chocolate: Place shredded coconut in a food processor and process for about 5 minutes until the dry coconut turns to almost liquid mixture. Make sure the mixture is smooth and add all remaining ingredients. Process until you get dough like mass. 
To make the filling: Place dates and vanilla extract in a food processor and process until you get smooth date paste.

Assembly:
Firmly press the chocolate mass into form and leave a space inside for the filling. Fill half of each truffle with piece of raspberry and top with caramel. Cover with chocolate so it is even with the form. Place in  freezer for about 10 minutes or in fridge for at least 30 minutes. When the truffles get hard, gently remove them from the form. You can store the truffles in fridge, it won't melt and the filling will be tender. 

My tip: Arrange your truffles in a gift box and present someone you love!






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