Tuesday, February 12, 2013

Raw Raspberry Rose Cream Truffles


Last year, I made some raspberry rose truffles around Valentine's day.  They were so good, that this year I decided that I needed to try making a raw version of them! I made both raspberry rose cream truffles, and a dark chocolate version, and they were both wonderful!  


They were decadent, creamy and silky, the raspberry cream sweet and the chocolate tasting like the best mousse.  They were 100x better than the non-raw ones I made last year.  These would be a perfect gift on Valentine's day, and I shared some with my Mother who loved them!  They are easy to make, and if you surprise someone special with a box of these they will be impressed!  Happy Valentine's day!


Raw Raspberry Rose Cream Truffles
Makes about 2 dozen

Raspberry Filling:
1 1/2 cups raw cashew pieces (soaked)
1/4 cup filtered water

1/4 cup raw coconut or agave nectar or raw honey
1/4 tsp sea salt
2 teaspoons vanilla and seeds of half a vanilla bean

1 tsp rosewater
1/4 cup raw coconut oil (warmed to liquid)

1 1/2 cups organic raspberries (if using frozen, thaw and drain liquid very well)
Chocolate:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or agave nectar
a pinch of sea salt

For the filling, in a food processor, combine the cashews, water, coconut nectar, sea salt, vanilla, and rosewater and process until smooth. With the processor running, add the coconut oil and process another minute until well incorporated.  Add the raspberries and process until smooth.  Pour into a bowl, and place in the freezer until firm, but scoopable.  Scoop some of the cream out of the bowl by the heaping Tbspful and form into balls.  Place on foil, and once they are all rolled, place back in the freezer to harden. 

Meanwhile, make the chocolate. In a bowl, whisk together the cacao powder, coconut oil, coconut nectar, and sea salt until smooth.  Allow to set until the mixture cools and thickens slightly. 
Dip the filling balls into the chocolate and place on the foil.  Once they are all dipped, place them back in the freezer to set completely.  Enjoy!  Store extra in the freezer. 

Variation: Chocolate Raspberry Rose Truffles
Follow the recipe for the raspberry rose cream truffles, but along with the raspberries add 1/4 cup raw cacao powder and continue with the recipe.






59 comments:

  1. Oh, these look fabulous! Thank you!!!

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  2. Must ask... How long can these stay out of the freezer without the chocolate melting? I may want to take these on a trip for friends!!! :-)

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    1. They don't need to be frozen after the initial making, but they need to stay refridgerated. I would say do not leave them out at room temperature for more than an hour or they will become too soft.

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  3. These sound so amazing! I love raspberry flavored everything. I would even love to try a cherry version when they are back in season!

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    1. Thanks so much shannon :)! Cherry sounds awesome! I might even have to try that...cherry almond would be wonderful with the chocolate :)!

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  4. wow, i envy your creativity and obvious talent for pastry!

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  5. What is rosewater ?

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    1. It is basically distilled rose petals. It is fragrant, and makes desserts smell and taste beautiful like rose.

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  6. God lord those look amazing. I shouldn't be looking at your blog around lunch time, my stomach just went grrrrowl! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

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    1. Thanks so much :)! I suppose it makes you want to eat dessert for lunch ;).

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  7. Not a fan of rose as a flavour so will just make 'em fruity :-)

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    1. They will still be delicious I am sure.

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  8. Amy, loved this recipe! I did not have raspberries but had lots of oranges. I used the juice and zest and some doTerra Orange oil and they were divine. Love your blog you have opened my eyes to a whole new world of desserts. Thank you.

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    1. Thanks so much :)! That sounds amazing with orange as well! I might have to try that!

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  9. I'm making these for work for Valentine's Day. They look great! I've never soaked cashews before, any suggestions on how long? Thanks!

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    1. Awesome! So happy to hear you are trying them out :)!Soaked for 4 hours is fine.

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  10. Im making them right now! super exited!

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    1. Awesome! SO happy to hear you are :)!

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  11. I can I substitute cashews for almonds????
    Thanks

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  12. I am addicted to looking at your desserts! Oh my, you have a wonderful eye for food photography! I do not like coconut, so was so happy to see that this recipe doesn't call for it :) Now about this "rosewater"...is something you would make or purchase - would love to make these with my daughter this weekend! Thank you so much!

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    1. Thank you so much :)! You can always sub coconut with other things ;). Rosewater is something you buy, it is the essence of rose, and is often available in the baking aisle at health food stores, middle Eastern markets or cake supply stores.

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  13. These look good!!! So excited to be about to finally make truffles! Will you also do one where you temper the chocolate? I've yet to learn that technique and would love to. Thanks!

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    1. Thanks Kim! No need to temper with this recipe :).

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  14. They look divine, I will have to try it.

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  15. Hi. Can I just warn everyone not to use frozen berries? My truffles are very sloppy:(

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    1. I actually used frozen berries. You need to thaw them first and make sure you drain the moisture.

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  16. Marika - thank you for that - was just about to use frozen berries! Also, to Amy, if I freeze them and take them out frozen and transfer in a coolbox or coolbag, will they be ok for a few hours until I get to my mum for mothers. day (about a 3.5 hour car journey). It's either that or I make one of your desserts instead - but found this and thought it would be nice!

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    1. I used frozen berries, you need to thaw them and drain the juice off very well. Yes, the truffles will be fine in a cool bag. You can store them in the fridge, I gave some to my boyfriend for V-day and they kept for a couple weeks in the fridge :).

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  17. These look amzazing. Your recipes are wonderfull. I cannot WAIT to finish my de tox diet so I can try some of your super healthy recipes!! Thank you so much for your amazing recipes. You should do a book!

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    1. Thanks so much :)! I am happy to share with you, I am planning on doing a book this year when I have more time.

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  18. Any suggestions on what I could use instead of cashews? We have nut allergies here. Thanks!

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  19. Hi Amy, I made your truffles this evening (very yummy) but I had a difficult time fully coating them with the chocolate. Your truffles in the photographs look perfect, do you have any tips? Thanks a bunch!

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    1. You have to make sure the inside is frozen well, then sit it on a fork and carefully drop it into the coating, then scoop it up with the fork again and let the excess drain off (or if you have a candy fork it would be even better, but I do not), then roll it onto the foil. You may need to dip twice if the chocolate is really warm.

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    2. Thanks Amy, I now see where I went wrong haha. Great recipes, thank you for sharing!

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  21. Where did you get your rose water?

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    1. You can get it from middle eastern stores, or from health food or cooking stores by the vanilla extract. I got mine from the health food store I work at.

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  22. Delicious! But like Chrissy, I had some difficulty with them. Part of this was my fault; I was impatient and didn't let the filling freeze (just put in in the freezer for less than an hour)---so they were firm(ish) and chilled, but not rock solid. While attempting to coat them, they started to disintegrate. Had to freeze them again. And I will try foil next time. They stuck to the glass or plastic containers I was putting them into.

    A silly question---you mention waiting until the chocolate mixture cools down but never really said to heat it. And if it's raw, it wouldn't be heated, would it? My coconut oil liquifies pretty readily just taking it out of the container. Mixed with agave and cocoa, I thought it was the right consistency. But....I ran out of the chocolate and had to make another batch! And even so, the truffles weren't perfectly coated.

    You definitely have some photography skills, but they still couldn't make my truffles look anywhere near as perfect as yours! The coating isn't as smooth. The balls aren't as nicely shaped. So I feast my eyes on your pictures, but my taste buds are still happy. And I'm trying not to beat myself up about not having your skills---to just be happy that I'm attempting something new and to be pleased with such a treat that's healthy and delicious. Sort of a Zen lesson---taking what I learn in yoga off the mat and into the kitchen.

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    1. Don't beat yourself up, I have had a lot of practice. What matters is how they tasted :).

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  23. Thanks for the recipe, looks delish! I tried the recipe using fresh raspberries, as this is what I had on hand but for some reason, they are not setting up well at all, I've had them in the freezer for hours and it is still more like a spread, can't seem to mold them into balls but they taste great!!! Any suggestions? I went by the recipe almost exactly minus the use of fresh raspberries....

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    1. You can add more coconut oil (but you would have to blend them again then chill again).

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    2. I tried your truffles and I absolutely loved them! The first time I made them, they weren't so pretty. But I figured out a couple of tips which helped with the presentation. Here is my experience as well as sharing your recipe for my friends and family to try! Thank you for sharing such wonderful recipes! I enjoy them and look forward to making many more! :-) http://sinceresoulslife.wordpress.com/2014/03/04/raw-raspberry-rose-cream-truffles/

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  24. I tried your truffles and I absolutely loved them! The first time I made them, they didn't come out as pretty. It was a little tricky dipping the filling into the chocolate But then I figured out a couple of tips which helped with the presentation the second time I made them. Here is my experience, for I couldn't help but share your recipe on my blog for my friends and family to try! :-) Thank you for sharing such wonderful unique recipes! I enjoy them and look forward to making many more from your website! :-) http://sinceresoulslife.wordpress.com/2014/03/04/raw-raspberry-rose-cream-truffles/

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    1. It is something that you get better at the more you do it ;). I am happy you tried the truffles, thank you for sharing :)!

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  25. Thank you for posting this amazing recipe! I gave it a shot and here are my results. ;-) http://sinceresoulslife.wordpress.com/2014/03/04/raw-raspberry-rose-cream-truffles/

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  26. Thank you for posting this amazing recipe! I gave it a shot and here are my results. ;-) http://sinceresoulslife.wordpress.com/2014/03/04/raw-raspberry-rose-cream-truffles/

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  27. I made this today for my family. It was very simple to make and super delicious to eat. Thank you for this post.

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