A few weeks back, I took a cooking class –or, more accurately, an un-cooking class –on making raw desserts with the lovely Laura, the one-woman show that is Sidesaddle Kitchen. It was a fun way to spend a morning, and I am getting a lot of mileage out of the recipes and techniques I learned from her (see here for another SK recipe).
Last week I made these incredible truffles, adapted from Laura’s original recipe, for an office Valentine’s Day dessert potluck. My co-workers swooned.
Vegan chocolate + sea salt truffles
- 1 c shredded coconut
- 2 c walnuts
- 3/4 c cocoa powder
- 1/2 c agave nectar or maple syrup
- 1/2 c coconut oil
- 1 tsp sea salt
- 2 Tbsp bourbon
- 1 c coconut oil
- 1/2 c agave or maple syrup
- 1/2 c cocoa powder
- 1 tsp salt
1. Blend coconut and walnuts, processing for 15-30 seconds. Add all remaining ingredients and process until incorporated.
2. Place dough in refrigerator for 20 minutes to chill.
3. Take dough out and roll into truffle-sized balls (or slightly smaller) and place on a parchment-lined cookie sheet. Place in the freezer for 20-30 minutes.
4. Combine ingredients for the ganache coating in a processor or blender.
5. Remove the balls of dough from the freezer and dip into the ganache coating with a fork.
6. Place back on parchment paper, sprinkle with sea salt, and place finished truffles back in the freezer to set up.
A brief post today because I am off to a medical school interview! Wish me luck!
What about you? Have you ever taken a cooking class? What did you learn?