Peanut Butter & Jelly Donut Truffles

Okay. Well, it’s been a long time since I have posted anything here. Life just, y’know – gets busy. Plus WordPress gives me a headache and I’d rather try take pictures with a potato than try to figure out how to make my blog look all fancy sch’mancy.. But, hey – if anyone out there wants to give me a hand.. please, I’m all ears!

So, without further notice – Here’s a wee recipe. It’s something I conjured up at work for the lovely team at Cocomamas in Melbourne (So if you’re in the area, do stop by!) But I figured since 90% of my following lives overseas, it’s not really fair I just let this be gobbled by my close friends, and it made sense that – you know, you should try make em too.

These Donut Truffles are basically a soft, vanilla & cinnamon donut.. But raw, vegan and filled with gooey peanut butter & sweet raspberry jam (which isn’t technically raw but I don’t care – fill it with whatever the heck you like)

If you are new to working with raw desserts, this /may/ be slightly fiddly. Raw dessert making takes practise, and it does take a steady hand to get the dough ball secure – but with a little practise I feel you’ll be away laughing! I have made this recipe as ‘easy’ as I could when it comes to raw treats, so if you do give a whirl let me know how you get on!

Here’s a rough step by step photo series to guide you when making the truffles before coating them in chocolate:

 

What you’re gonna need:

DONUT DOUGH:

3 cups raw cashews

1 1/2 cups coconut flour

1/2 cup dried mulberries, soaked in boiling water for 1 hour

3 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

1 vanilla bean, seeds only

1/4 tsp sea salt

3 tbsp lukewarm water (and more if needed)

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Chocolate Coating

1/2 cup melted coconut oil

1/2 cup melted cacao butter

2/3 cup maple syrup

2/3 cup cacao powder, sieved

pinch of salt

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Filling:

Organic Raspberry Jam of choice

Smooth Peanut Butter (You want a peanut butter that is not rock hard but slightly creamy!)

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1. In a good quality food processor blend the cashews, spices and coconut flour until it becomes a really fine flour (Ie, no cashew lumps left).

2. Add the soaked mulberries (drain them out of any liquid), maple syrup and water. Blend until it comes together into a soft dough.

3. Transfer to a large mixing bowl. Gently begin mixing the dough with your hands, The dough should stick together and hold it’s shape however it is important for it to not be too wet and soggy nor dry and crumbly. As coconut flour acts as a sponge in recipes, you can add more water if it is too dry, 1 tbsp at a time or by simply wetting your hands and kneading the mixture.

4. Shape the donut holes one at a time by rolling a golf ball sized ball into your hands. Using your thumb, press a hole into the centre and hollow it out a little  so that you can fit the filling in the centre. Add around 1/2 tsp each of peanut butter and raspberry jam to the middle.

5. Out of the dough mixture, form a small dome to act as a ‘lid’ to secure the fillings and to make a complete ball.

6. Now this is hard to explain, but I’ll do my best! Hold the donut truffle in one hand, Wet your finger index finger on your other hand and gently begin to ‘push’ the dough from the dome lid you just made downwards onto the main dough ball – so that it seals everything and makes a complete ‘truffle’. Gently roll it around in you hands a few times and press ever so slightly together so that it is secure and round (Be careful not to press too hard otherwise the jam may begin to ooze out)

7. Follow this procedure for all of the donut truffles and then place them on a lined baking tray in the refrigerator for 45 minutes.

8. Prepare the chocolate coating by whisking together the ingredients with a fork until silky smooth.

9. Remove the donuts from the fridge and dip each in chocolate until well coated. Let any excess drip off. I like to coat them twice, so after the first coat simply put everything into the freezer for 5-10 minutes to quickly set, then repeat the process for the second coat.

10. Let the donuts chill in the fridge with the chocolate coating for at least 20 minutes before consuming! These taste even better when left to sit at room temperature for around 15-20 minutes too.