Date- Walnut Truffles
15 pieces of organic medjool dates
3 TBSP organic walnuts but you can use any nuts you like
Process the walnuts in the food processor. Take them out and process the dates until they are mixed in. Roll date paste into small balls in your hands and then cover them with walnuts. Then make them flat at the bottom. You can eat them like this or make raw chocolate to cover them.
Raw Macaroons
½ cup raw almond butter
½ coconut flakes
Mix all ingredients in a large bowl. Form little balls with your hands. Put in the freezer to set and when your chocolate is ready cover them with chocolate on the top. Store them in the freezer for about 4 weeks.
Cacao-Ginger Bites
1 cup raw cacao powder
3 TBS maple syrup
1 TBS ginger powder or more if you like spicy
½ cup coconut flakes
4 TBS of pure water or more if the mixture is too thick
Mix all ingredients in a large bowl. Form little balls with your hands. Place them in the freezer to set for 10 min. Store them in a glass container in the freezer for 4 weeks.
Olenko’s Raw Chocolate
4 TBSP raw organic coconut oil
1 cup raw cacao butter
2 cups of organic cacao powder
2 TBSP organic lucuma powder
pinch of Himalayan Pink salt
1 TBSP Lemon -Ginger coconut oil Ziggy Marley’s Coco’Mon
pinch of cinnamon
5 TBSP organic maple syrup or any other sweetener
2 TBSP vanilla medicinal flowers extract
1-3 drops of Young Living essential oils (peppermint, frankincense, lemon, lavender, tangerine, orange or rose)
In the glass pot on the stove melt raw cacao butter and then coconut oil. The temperature should be 95-98F and not too hot to your touch. Or you can pure the hot water to heatproof large glass bowl about 1/3 of hot water and put another glass bowl and make the chocolate that way too. Add organic cacao powder. Keep mixing with a wooden spoon. When all mixed in and the texture is smooth turn off the stove. Add the rest of the ingredients. Mix all and gently pour your mixture over the date truffles, macaroons and cacao ginger bites, you can use a fork and a spoon. Place them on a flat surface and sprinkle nuts, goji berries, pink Himalayan salt or raw cacao powder on the top. Put in the freezer for 10 minutes to set. Store the chocolates truffles in refrigerator in air-tide container for up to 6-8 weeks. Enjoy : ) and happy Valentine’s Day
* Whatever raw chocolate I had left I pour in a heart chocolate molds and I made chocolate lollipops and little Valentine’s chocolates.
