hello friends! happy Friday!
this time of year is special in so many ways for us. one way it is so special is from all the wonderful memories we remember and reflect on. especially thinking of the memories we shared in the kitchen with our family. all the smells we grew up with.
today’s recipe was inspired by our love of ‘spice’ fall foods. not hot spice like a pepper but spice in terms of allspice, cloves and molasses. yes molasses. we never have shared a molasses recipe before but we do enjoy the flavor of molasses. and for some reason during the cold months we tend to enjoy it more. we know molasses is not truly raw but we like use it still from time to time, though we still prefer yacon syrup and maple syrup the best.
making raw truffles style dough balls was also on our mind when thinking of today’s recipe.
the mesquite powder we added to these raw rounds adds in a nice depth of flavor. and using hazelnuts and coconut flakes makes them naturally gluten-free. these rounds or truffles as we like to call them are super easy to make and can be done with any spices of your liking!
the carob coating was something we decided on while we were making these spice dough balls. we wanted a thin coating to just accent the flavor more. and carob is what first came to mind. we just have an obsession with carob you could say as well.
pure2raw recipe: spice molasses rounds (raw, gluten-free, vegan, dairy-free, soy-free)
prep-time: 5 minutes
makes 11 rounds (we used a 3/4oz cookie scooper for our rounds)
tools needed: food processor or blender
- 1/2 cup raw whole hazelnuts (or any nut)
- 1/2 cup raw coconut flakes (or a nut meal – ground nut flour)
- pinch sea salt
- 1 tablespoon mesquite (carob or cocoa would be fine)
- 2 tablespoons molasses (or maple syrup or yacon syrup)
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1-2 medjool dates (pitted)
Place hazelnuts, coconut flakes, mesquite, spices and sea salt into food processor and pulse to combine.
Next add in your pitted dates and molasses. Pulse till everything comes together. Depending on the size of your dates you might have to add a few more, till the batter starts holding together. *we let our dates soak for a minute or two before placing them into food processor to help them process better
Once batter is all done you can begin scooping into little balls. We used a 3/4 oz cookie scooper to make our rounds.
Place rounds onto a plate while you make your sauce for the glaze for the outside coating.
pure2raw recipe: Carob Glaze
- 1/3 cup coconut oil, liquid
- 3 tablespoons raw lucuma powder (or may use confectioner sugar)
- 2 tablespoon raw carob powder
Place all ingredients into a bowl and whisk together. Make sure the carob glaze is well mixed before dipping.
Take your spice rounds and begin to dip into your carob glaze. *we went around twice and dipped our twice, but that is not necessary
Place your carob glazed coated spice rounds onto a plate to set. When the carob glaze will get hard in a few minutes.
now these my friends are a super easy and fun healthy dessert that you can (and should) enjoy this holiday season! we plan to enjoy these again and again.
gluten-free raw and vegan holiday spice truffles never tasted so good
warning these truffles can be addicting. why not devour them? who could say no to a truffle, right? we sure can not obviously
the texture in the inside was soft and moist. now these are not your average creamy truffle inside, not only are these raw but they are almost cake like dough balls just covered in a glaze. but using the name truffles sound more classy doesn’t?
these truffles were so flavorful too from the hint of allspice to the carob coating.
it is like an explosion of flavor in your mouth!
twins question: what reminds you of the holiday season? do you like the spices cloves, ginger, allspice, nutmeg? any other molasses fans out there?
till next time,