Remember last post, when I mentioned having new raw vegan truffle recipes to share with you? Shazaam! I ain’t no recipe-tease, folks. I deliver.
I deliver deliciousness.
Or, at the very least, I deliver what I personally think is delicious, and what my mum thinks is delicious, and what my mum’s yoga friends (Hi Andy!) think is delicious, and what I hope you’ll think is delicious.
These Raw Vegan Lemon Poppyseed Truffles are based on a not-quite-raw creation by my gorgeous, glowing, inspiring, currently-travelling-and-soon-to-be-hugged-squeezy-tight-fingers-crossed-yes-indeedy friend Lisa, who posted her Sweet Lemon Fig Poppyseed Bars on Cook. Vegan. Lover.
It’s like a circle of vegan dessert love. Except not a circle. More a line. And I now have Jackson in my head. Which makes no sense. And these are broken sentences. With not grammar good. Sleepy logic-floaty. Cummerbund rhino.
Wait, what? I don’t even know what’s going on right now. With me. This. Do you? Let’s desperately try to make a connection here. Ah! Got it! Have you seen the story about the flying rhinos? Oh my. Incredible. But also sadface, because reason behind = black market horn-stealing killing bad grrrrr. Sleepy logic-floaty.
Ultimately, what I’d like you to take from this post (along with flying rhinos) is enthusiastic encouragement to make these raw vegan lemon poppyseed date nut truffles. The lemon is wonderfully zingy and the lemon zest provides a gorgeous counterpart to the caramelly dates, the buttery creamy nuts, and the almost-but-not-quite-spicy jazziness of the poppyseeds. Plus, these raw vegan truffles are super healthy. Perhaps not for rhinos. But definitely healthy and happy-making for us.
Love you. Hannah out.
Raw Vegan Lemon Poppyseed Truffles
Inspired by Lisa’s recipe here.
- 3/4 cup almonds
- 1/2 cup cashews
- 1 cup Medjool dates, pitted
- 2 tb lemon juice
- zest of one lemon
- 3 prunes (make sure they’re [dare I say it? dreaded word] moist. Also, you can use two more dates instead if you’d rather)
- 1 tb poppyseed
- pinch salt
- In a food processor, pulse the almonds and cashews until finely chopped. Add the rest of the ingredients and process until well combined the mixture sticks together.
- Roll into balls, call ‘em truffles and mention only the dates, nuts, lemon and poppyseeds when promoting said delicious truffles. After all, not many people will be enticed if you offer them a plate of Prune Balls. (I would. But I’m not people.)
- Store in the fridge, freezer, or your tummy (also known as “the happy place”).