- Course/Dish: Cookies, Donuts
- Meals: Snack
- Main Ingredient: Almonds, Flax
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 1 dozen
These chocolatey truffle balls are given a light, nearly cooked consistency due to that secret ingredient every striving raw chef needs in their arsenal: Irish Moss. By letting the dough firm up in the fridge, and then placing in the dehydrator overnight, you will achieve what almost tastes and feels like a fresh homemade donut hole! Make this quick recipe on a Friday night and enjoy them Saturday morning for a well deserved weekend breakfast treat!
1 1/2 cups almond meal
3/4 cup coconut flakes, ground
1/3 cup flax meal
1/2 cup raw cacao powder
1/2 tsp vanilla powder (or seeds of 1 vanilla bean)
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup pure maple syrup
1/4 cup chopped dates, soaked until soft
3 tbsp Irish moss paste (see instructions here)
3 tbsp coconut oil, melted
3 tbsp pure maple syrup
1 tbsp raw cacao powder, sifted
1) In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
2) Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
3) Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
4) Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.
1) Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.