My friend Amy Levin has offered to share with us her amazing raw Mole Truffles here.
Amy is a real expert in the science and art of raw chocolates, and I’m always inspired by her work.
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Servings50 bite-sized truffles
Nutrition (For one serving)
Calories: 77kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 15mgPotassium: 130mgFiber: 2gSugar: 3gVitamin A: 373IUVitamin C: 1mgCalcium: 26mgIron: 1mg
- 9 oz almond butter raw
- 1 1/2 oz pumpkin seeds soaked, rinsed and dehydrated
- 2 1/2 oz raisins
- 3 1/2 oz water water used to soak the raisins
- 1 1/2 oz maple syrup
- 2 tsp nama shoyu
- 1 1/2 tsp cumin seeds whole, ground in a mortar and pestle
- 2 ancho chilies de-seeded and soaked with the raisins
- 2 tsp chipotle pepper de-seeded and roughly chopped
- 1 1/5 oz cacao powder
- 1 tsp vanilla extract or 1 vanilla bean, scraped
- 1/8 tsp nutmeg grated
- 1 tbsp cinnamon powder
- 1 pinch cayenne pepper or smoked hot paprika, optional
- 8 oz raw dark chocolate 78% Ooosha dark chocolate or a high-quality raw dark chocolate of your choice
- Soak the chipotle, anchos and raisins in enough water to cover for 4 hours or until soft.
- I made my own almond butter by using my Vitamix. Put 250 g of soaked and dehydrated almonds in the Vitamix. Turn the blender on high speed and, using the tamper stick, push the nuts into the blades until you have reached a nice smooth consistency. Be aware that the blender conducts a fair bit of heat, so you want to really use the tamper stick to keep things moving and finish the butter within a minute of blending. It’s best to cool the butter in the fridge or freezer before proceeding with the rest of the recipe. This will keep the heat down.
- Add the remaining ingredients except the melted chocolate and blend like fury, using the tamper stick to help you. Don’t add more liquid as it was change the recipe completely. In the end, however, if you choose to add more liquid, then you will need to also add a bit more chocolate to keep the consistency right.
- Turn the mix out into a large mixing bowl, pour in the melted chocolate and whisk it all to combine. At this stage you could also add some textures, like cacao nibs or chopped pumpkin seeds, if you wanted textured truffles.
- Cover with cling film; press the film right on top of the mix so it doesn’t create a skin while it cools. Set in the fridge or freezer. The best thing to do is leave it in the fridge overnight. This allows it to set slowly, and the flavours will develop more. In fact, over the coming days the flavours will continue to develop.
- Finally, with cacao-dusted hands, roll the truffles into balls. Alternatively, you can set the mix into silicon moulds, pop them out and then roll in chocolate. If you choose to roll into balls, then don’t coat with powders as this will not allow the chocolate to adhere. You could, however, roll them in chopped nuts and then dip in chocolate for a nice underlying texture.
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21 thoughts on “Mole Truffles”
Hi..kindly didn t get the matcha truffle recipe another one instead is posted..thks
Hi Christine, I’m not sure what you’re asking here 🙂
The recipe looks absolutely fabulous as does the photographs. I am so not up to this level. I am at the making of a basic bar of chocolate and tempering. Thank you for the wonderful recipe which I will work towards.
Well, this is even easier than all that 🙂 But great that you’re focusing on specific areas. 🙂
Hi Amy and Russel!
Thank you for this amazing receipt!
I live in Kazakhstan and can’t find some ingredients, like chipotle. I have simple chilly pepper,dried. Can I exchenge to it? Or can I just try to do without it?
I’d go for omitting the chili altogether. If you want them spicy then add some chili powder, but it’s not necessary.
Nice photos! Thanks
Are these measurements in weight or liquid? 9OZ almond butter for example?
Those are in weight 🙂
Hy,russell.When it is the next, home ground course? Thank you
Hey Petru, you can join the homeground course here (bottom of the page) 🙂
Hello! How long does the truffles last? And is it ok to make them one week before consuming them? Do the flavors remain the same?
Big fan, by the way, 🙂 Rio de Janeiro, brazil
Hey Cristiana – Nice to hear from you!
The flavours will intensify with time… in a good way 🙂 If you are making them a week in advanced, I’d freeze them. If you are dipping them in chocolate, make sure you fully thaw them before dipping.
This sounds delicious. I’m not so much a fan of pure raw food, as a fan of raw cacao in particular. Would it be possible to use only raw cacao powder, instead of the chocolate bar? I imagine that you’d have to add an oil like cocoa butter or coconut oil to get the right consistency.
That’s right, you could melt the coconut oil and add cacao powder and a sweetener. Or you could just roll the truffles in cacao powder, you don’t need to dip in chocolate
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Hi, Russell. This may be a silly question, but is it possible to melt the chocolate at temperatures that maintain its “raw” status? (I suppose I could just leave the raw chocolate in my car, as I’ve accidentally done before!) And could I just use cacao nibs for this, or is it important to have a chocolate that’s been prepared, so it’s sweet enough? Thanks!
Yes, chocolate will melt below 115 degrees F.
Cacao nibs will not melt, so you’ll have to use already prepared chocolate.
ancho chillies and chipotle chillis. Where do you find these in the UK? I’ve never seen them with these names. Would you be using fresh in this recipe?
HI Charlotte, they are dried chills. You can get them in Tesco, or on Amazon.