Who hasn't ever wanted a delicious little treat, with no cooking? Raw truffles with pollen and raw cacao are a simple recipe, entirely raw. If you're looking for a no-cook alternative to sugary snacks, these little balls are ideal. A true explosion of flavors in every bite.
An original recipe with a naturally sweet and tangy taste
These truffles are not only a delight for the palate, but they are also childishly simple to prepare. Here's how to concoct these little balls.
Essential ingredients for raw cacao truffles
For about 12 truffles, you will need:
Fruit and nut base
140 g of dried fruits of your choice (cranberries, raisins, dried apricots, or a mix of dried fruits to your taste)
140 g of nuts soaked and rinsed (almonds, pecans, hazelnuts, or cashews)
6 Medjool dates (or 8 smaller dates, depending on their size)
1 pinch of unrefined sea salt (a small addition to enhance the flavors)
The dried fruits and nuts form a sweet and melting base for your truffles. Dates are the natural sweetener and binder of the paste.
The finishing touches: cacao and pollen
30 g of raw cacao (ideally organic and fair trade)
3 tablespoons of fresh pollen (or dried pollen if you can't find fresh)
Raw cacao brings the bitterness and intensity of chocolate. The fresh pollen, on the other hand, brings a floral note.
Gourmet coating
Biovie raw cacao paste for coating
A bit of cacao butter to melt the cacao at low temperature
Preparation of pollen and raw cacao truffles
Step 1: Prepare the base
In a blender, add the dried fruits, soaked and rinsed nuts, and dates. Blend until you get a smooth and homogeneous paste. The sticky texture of the paste indicates that the fruits and nuts are well integrated. If the paste is too dry, you can add a bit of spring water, but be careful not to add too much.
Step 2: Add the cacao and the pollen
Next, add the raw cacao and the fresh pollen, then mix again until you get an even smoother paste. At this stage, you can taste the paste to adjust the intensity of the cacao or pollen according to your preferences.
Step 3: Form the Truffles
Roll the obtained paste into small balls in the palm of your hands. Each truffle should be the size of a small walnut, easy to eat in one bite.
Step 4: Melt the Cacao and Dip the Truffles
In a double boiler, gently melt the Biovie raw cacao paste with a bit of cacao butter, never exceeding 40°C, to preserve the aromas of the raw cacao.
The raw cacao paste provides a creamy texture and an intense flavor, perfect for a rich and melting coating.
Once the cacao is melted, dip each truffle into the melted cacao to coat it. Then decorate each ball with a bit of fresh pollen to add texture and vibrant colors.
Step 5: Refrigerate and Enjoy
Place the coated truffles on a tray lined with parchment paper and let them cool in the refrigerator or freezer for 30 to 60 minutes. This will allow the cacao to harden and the truffles to stabilize.
The Ingredients
Raw Cacao: Intensity and Bitterness
Raw cacao gives the truffles their intense taste.
Dried Fruits: the Sweet Base
Dried fruits, especially dates, raisins, and cranberries, provide the natural sweetness of the recipe. Medjool dates, in particular, are an excellent choice for their melting texture.
Nuts: Texture and Crunch
Almonds, pecans, and other nuts add texture and crunch to the paste.
Fresh Pollen: A Floral Note
Fresh pollen adds a floral taste and a slightly crunchy texture; I use it frozen to keep it fresh.
Why incorporate these truffles into your daily life?
These small bites are perfect for those looking for a treat without refined sugar. They are ideal as a snack, alongside tea or an infusion at teatime.
These truffles provide a moment of intense pleasure without guilt. Each ingredient has been selected for its taste. It's the perfect combination of indulgence and simplicity.
Three fresh frozen pollens make up the Biovie selection: chestnut, hawthorn and cistus, plus a freeze-dried version of cistus for those who prefer a format that does not need freezing. Fresh frozen pollen keeps a texture closer to the harvest than the classic dried pollen sold in shops. A course usually lasts 3 to 6 weeks, between seasons, taking 1 to 2 tablespoons in the morning with breakfast. To start, chestnut pollen is the most versatile in taste; for a format that does not need a freezer, go for dehydrated cistus., 4
products
These truffles are much more than just a snack: a delicious treat, perfect for the whole family. Their simple and quick preparation makes them accessible to everyone.
Try them and discover the pleasure of living foods in your kitchen!
