Thursday, March 20, 2014

Sakura - Raw Cacao Cherry Truffles

Have you ever traveled to Japan to watch the cherry blossom trees in full bloom? The vistas are beyond spectacular and there is not a single soul in Japan that remains untouched by the beauty of the blossoming cherry trees.

Wherever you go in Japan you will find beautiful confections celebrating cherry blossoms. My memories of countless wagashi (Japanese sweets) that were too beautiful to eat, inspired my to create my raw, divinely delicious Sakura truffles.

  • 1 cup dried cherries (I used tart cherries) 
  • 10 Medjool dates
  • 1 1/2 cup raw cacao
  • 1 -1 1/2 cup almond meal
  • 1/4 cup melted coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp pink Himalaya salt
  • organic cherry blossoms for garnish (optional)

  • Rinse dried cherries and dates and soak them in separate bowls in purified water over night.
  • Drain the fruits, but do not discard the soaking water. Instead use it later as a base for a smoothie. Remove pits from cherries and dates and throw them into a food processor. Blend with an S blade into a smooth paste. 
  • To make the truffle dough change the blade or transfer the sweet fruit puree into a large bowl to work with a spatula. I love to knead the dough manually as this allows me to "feel" and adjust the amounts of ingredients until I get the desired consistency. Whatever method you choose, add all the remaining ingredients and process until the dough is perfect. It should feel in your fingers like silly putty. Add more melted coconut oil if it is too brittle. Add more almond meal if it is too moist. Once the dough is ready allow it to rest for about 10-15 minutes.
  • To form the truffles scoop out 1 Tbsp of dough with a measuring spoon and roll the dough with your palms into perfectly round truffles. You should be able to make about 25 delicious treats.
  • Place each truffle in a paper cup and decorate it with cherry petals. Make sure that they do not come from trees that have been treated with chemicals. 
  • Chill truffles in the fridge for at least 3 hours before serving.
  • Enjoy in best company!  

Tip: The aroma of these truffles unfolds gradually. They taste even better the next day. Keep them refrigerated.

Make these truffles as often as you can get hold of the raw ingredients. Cherries, especially the tart ones, and raw cacao are considered to be potent antioxidants. You are not only enjoying a fantastic sweet treat, you are doing something very good for your body.

Wishing everyone a happy first day of Spring - In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

    To learn more about Sakura please click here

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