Those who know me, know that that I have the biggest sweet tooth and a terrible weakness when it comes to chocolate. It’s only fitting to post first about dessert; and not any dessert, but a decadent smooth chocolaty treat. That’s exactly what I was craving the other day and I believe I found the perfect combination.
These raw vegan cheesecake bombs are both healthy and satisfying.
I got my inspiration from Unconventional Baker’s tartufo, while I wouldn’t call them ice cream balls, they do have the perfect smooth consistency and can be done in a beautiful presentation.
Everyone has heard of tiramisu, but have you tried tartufo? If you are Italian or lived in Europe you might be familiar with tartufo: the ice-cream ball that will melt in your heart forever. It can be done with two or more varieties of ice-cream and can include nuts or fruit syrup, usually covered with melted chocolate. If you are still wondering what tartufo is, then, my friend, you must simply try it for yourself.
This version is raw, dairy-free and refined sugar-free compared to the original dessert but I believed it turned out quite well. What do you think? Grab the ingredients for this easy yet delicious dessert and tell me how you like it.
While Tartufo is always presented in the shape of a ball, the closest silicone mold I had was in the form of flowers, I will call it a win, because after all.. presentation!
RAW CHOCOLATE BOMBS (TARTUFO)
PREP TIME: 20 MINS
COOK/CHILL TIME: 5 HOURS
READY IN: 5 HOURS 20 MINS
MAKES: 6 LARGE SERVINGS
INGREDIENTS
- 1 cup raw cashews, soaked and drained*
- 8 tbsp unsweetened almond milk
- 8 tbsp maple syrup
- 8 tbsp melted cacao butter
- 2 tsp pure vanilla extract
- ½ tsp sea salt
- 3 tbsp raw cacao powder
INSTRUCTIONS
- Make sure all ingredients are at room temperature before starting**. Blend all the ingredients together, EXCEPT cacao powder, in a high-speed blender until smooth consistency. Pour less than half of the mixture in a small pitcher or bowl and set aside – this is your white chocolate base.
- Add cacao powder to the remaining mixture in the blender and blend to combine.
- Set the silicone mold on a small flat tray. Divide the chocolate mixture evenly between the mold cavities . Then carefully pour or spoon in the white mixture (which was set aside in step 1) into the center of each chocolate mixture-filled cavity.
- Place the pan into the freezer for 5-6 hours or overnight to set. When ready to serve / eat, remove from mold and plate, dust with some cocoa powder or drizzle with melted chocolate. Let the tartufo thaw out 5-10 minutes and enjoy!
NOTES
*To soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
If short on time, cover with boiling water and soak for 15 mins (Note: this technique doesn’t preserve the nutrition and aid in digestibility).
**For best results, be sure all ingredients are at room temperature or only slightly warm. If the ingredients are cold, they will make the mixture firm up too fast; if they are very hot, (like the cacao butter), the mixture will clump up.
Optional:
Use cocoa powder for dusting or melted chocolate for drizzling. Mine are decorated with rose petals.