chocolate nut butter truffles

tray1It’s late afternoon on a very warm Saturday in Perth. I’m curled up on the couch in comfy slacks, tapping on blackened keys whilst being continuously nudged by the wet nose of Loki. He’s a little bit sick of my passion for writing this week. It’s detracted my attention from his quick brown paws and beckoning eyes on multiple occasions. He’s taken to alternate strategies for attention, like dropping things off the back of the couch onto my head, keyboard or the timber-clad kitchen floor. I become easily engrossed when I write, so… let’s just say I’ve learned certain things the hard way. Like the level of attention required when holding hot tea.

Anyway, the intention of this post was not to continue rambling about Loki (though he did visit the vet yesterday and I did trim his wispy grandpa beard). Rather, I just want to share in a sentimental fashion about life, the universe and everything that’s been significant over the past couple of weeks.

Including peanut butter, because… well, peanut butter. You get me, right?

bowl

If you’re a regular reader of the Mess, you’d be aware that I’ve been in a bit of a funk over the past twelve months. Certain events led to maudlin thoughts and general pessimism which in turn informed some melancholic narratives. Well, enough is enough. It’s a new year and I’m done with subjugation and general inertia. There’s something beautiful happening in my consciousness which is inextricably linked to mindfulness and positivity.

Yep, I said it. Positivity as a cognitive strategy. I should probably have forewarned you of the cliched #inspo territory but it works, people, particularly when mixed with gratefulness and acceptance (that’s when the mindfulness comes in). I’m letting myself embrace each moment for its individual benefits, discomfort and impermanence. The cloud is finally lifting.

pot

In reflection, these realisations are rather comical, seeing as I’m a social worker by formal training. I’m used to dialogues of self care, impermanence and resilience on a daily basis. For other people, not me, akin to a plumber who never fixes his own dripping tap (due to post-work fatigue, lack of impetus, general excuses and probably a touch of laziness).

I’m therefore claiming this bojon period (thanks Alanna!) as a time to transition theory to practice. I’m excited. Life is good.

And you know what? So am I.

ing2mix dough

So, back to the recipe below. Let’s call them ‘little balls of happiness’ (‘nut butter’ somehow translates into ‘happy’ for me) to be shared with the best of friends. In past decades, I would have made these with just peanut butter and a pile of powdered sugar (as per the original peanut butter ball) however both age and wisdom have inspired the reinvention of this much-loved treat.

This incarnation contains just 100% natural nut butter, powdered peanut butter (see my notes below regarding PB2 nutrition vs. peanut flour), maple syrup and non-dairy dark chocolate with a touch of sea salt (the use of Bahen & Co cracked coffee bar also contributes the crunch of a bitter coffee bean here and there). Mixed nut butters also contribute added nutrition from calcium-rich tahini, omega-3 rich pure-state Super Spread and protein-rich peanut butter.

I was even going to go as far as using raw chocolate (such as the coating on my salted tahini date caramel slice) instead of melted dark chocolate but, well… it’s a little less stable in the summer heat.

And I’m intending on sharing these happy treats far and wide.

tray2Chocolate Nut Butter Truffles

Makes 28

Filling:

  • 1 cup 100% natural nut butter (I used a mixture of Mayver’s crunchy peanut butter, hulled tahini and Original Super Spread)
  • 2 tbsp dark roast peanut flour or powdered peanut butter* (I used PB2), plus a little extra if required
  • 3-4 tbsp pure maple syrup, to taste
  • pinch of sea salt flakes
  • water, if required (for correct consistency)

Coating:

  • 200g good-quality dark chocolate (I used 75g Bahen & Co cracked coffee for a touch of depth mixed with 125g plain 70% cocoa non-dairy dark chocolate)
  • flaked sea salt, to sprinkle (optional)

In a medium bowl, mix together the nut butters and maple syrup until well combined. Taste and add a little sea salt if desired. Sprinkle in the powdered peanut butter, then mix until you have a smooth ‘dough’. Here’s where you need to use your instincts: the mix should be soft and cohesive (see image below), not dry or crumbly (if you experience the latter then add a few drops of water and mix again). If your mix is too wet, oily and/or sticky, sprinkle in a little more powdered peanut butter and mix again.

doughball

When the mix reaches the right consistency, roll teaspoonfuls of the mixture into balls and place onto a lined baking tray. Refrigerate or freeze for 15-20 minutes.

balls

Melt chocolate in a heatproof bowl (preferably glass) over a pot of gently simmering water until smooth and glossy. Remove from the heat and place on a stable surface. Using two forks, drop each frozen ball of nut butter dough into the melted chocolate mixture, roll until evenly coated, then pick up, allowing excess chocolate to drip back into the bowl (I’m not a perfectionist when it comes to this process, however if you’d like perfectly glossy truffles invest in a truffle dipper or follow this Saveur tutorial). Carefully place back onto your cold lined baking tray. Sprinkle with a few flakes of sea salt (optional).

Carefully return the baking tray to the refrigerator until the truffles have set.

inside

pb2

*Powdered peanut butter (in this case, PB2) is basically peanut flour (peanuts that have been pressed/defatted to remove most of the oil content) with additional salt and sugar. It’s a processed, imported product with added refined sugar so it goes against three of my key principles of eating (whole foods, refined sugar free, locally produced and/or grown) but for some reason I was curious enough to purchase it.

It’s not terrible; it’s still relatively low in sugar (1.0g per 2 tbsp serving as opposed to average 3.0g for traditional peanut butter), has no trans fats (much better than Jif or Skippy, which contain hydrogenated soybean and palm oils – basically trans fats – and emulsifiers) and reports being non-GMO (see Bell Plantation’s FAQ’s).  It’s a little grainy and dry when mixed with water (as per the suggestion for reconstituted peanut butter) but works well as an agent to soak up natural nut oils (such as in the recipe above) and/or to mix into baked goods and sauces.

If you’ve got peanut flour on hand, I’d totally recommend using it as an alternative to the PB2 in this recipe. However, use of either powdered peanut butter or peanut flour will work similarly to create a dough-ish consistency with increased protein and peanut butter flavour. It’s useful to note that traditional buckeye candy and peanut butter truffles use a hell of a lot of powdered sugar to the same effect (somewhere between 2-3 cups per cup of peanut butter) so whether you use peanut flour or powdered peanut butter with the natural sweetener, you’re still winning.

pb22

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peanut butter, banana and cacao ‘cheesecake’

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Definition: Cheesecake (from Wikipedia):

‘…a sweet dish consisting primarily of a mixture of soft, fresh cheese (not always cream cheese), eggs, and sugar; often on a crust or base made from crushed cookies or graham crackers, pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce and/or chocolate.’

Houston, we have a problem. This cheesecake has no cheese. And, uh… no eggs, no sugar and no cookie base. I guess the obvious conclusion is that it’s not actually a cheesecake. At all.

nibsmontHaving said that, the concept of a raw vegan ‘cheesecake’ definitely isn’t a new one. A quick search via Google reveals over two million variations on the raw vegan ‘cheesecake’ concept. Granted, most of them are from late 2012 to early 2013 (arguably, a period where raw food has burgeoned in popularity) however the Laura-Jane aka The Rawtarian posted a raw cheesecake recipe in February 2011 that has since formed a basis for many adaptations around the blogosphere. Like this one, created last week (by me, the skeptical omnivore) as a going-away-party contribution for my gorgeous friend Kerryn (who has her own vegan blog, Lawn and Tofu Salad; hilarious hand-drawn photo extract from Kerryn’s blog below) who will soon be departing for a six-month trip around Europe.

DBAVtoattractguysI’m kinda jealous, but happy for her at the same time (don’t you hate mixed feelings!); she’ll be doing an organic farmstay, visiting family and friends, tearing up London and attending a Jane Austen Festival in the birthplace of Austen; Bath, Somerset, in South West England. If there’s anyone who was born to dress as Elizabeth Bennet and dance with Mr Fitzwilliam Darcy, it’s Kerryn. Though, upon reflection she may have fated quite poorly in male-dominated 18th Century (the birth time of Jane Austen). She’s one of the strongest, most opinionated and intelligent women I know; despite being absolutely beautiful, she’s more known for her love of chemistry, superior intellect, vegan diet and sharp wit.

Actually, she and Jane, both with ‘extraordinary endowments of mind’ probably would have become fast friends and started a revolution. But again, I digress… back to the going-away-party (those words don’t really require hyphens but I just felt like putting them there).

coconutoilmontIt was held on a cold Tuesday night in a hearth-warmed kitchen in suburban Perth. With cold hands, we sipped homemade tomato soup from vintage earthenware bowls before devouring spicy bean chilli with organic corn chips, cashew sour cream, cashew cheese and guacamole. I ate and ate. Then ate some more, and washed everything down with a couple of glasses of Sauvignon Blanc. Everything was delicious, but notably cashew-dominant.

After finishing the savouries, we sat around the communal table and contemplated life’s big questions (mostly political issues, with a dash of life and travel). I sipped from a cup of steaming Earl Grey tea with a dash of almond milk and realised that I was very full; not uncomfortably so, but to be honest I wasn’t looking forward to eating a wedge of dessert-style cashew cheese. If you’re a regular reader of this blog you’d be aware that I’m quite a fan of vegan food. I make many vegan salads and I love using flax eggs, chia seeds and nutritional yeast. However, despite the fact that my diet has been about 80% plant-based for over a year, the idea of cashew cheese, cashew sour cream and raw dessert was entirely new to me. And, perhaps by bad design, I consumed all three in one night.

cakemont2So, the main event (aka the central theme of this post): at about 9.30pm, the vegan cheesecake appeared. It looked beautiful; glossy, rich, thick and dark against the ripe red strawberries. The scattering of cacao nibs resembled chocolate chips and all mouths at the table (vegan, coeliac, omnivorous and 50% carnivorous) uttered words of absolute praise and expectation. My stomach turned. I dished out small pieces to all guests at the table, making sure to include a few ripe strawberries. To be honest, this cake is exceptionally appealing. The layers of vanilla (speckled with date) and chocolate were distinct and moist in texture, with scattered ribbons of peanut butter and crunchy cacao.

toppings2My first bite was a delicious surprise. This cake is moist, creamy and texturally pleasing; each bite had a crunch of bitter cacao, sweet notes of date and banana, and undertones of rich chocolate. The date and nut base was chewy. I can only describe it as ‘savoury but sweet’ due to the toasty notes of almond and walnut, enrobed with sweet Medjool date and pure cacao. Murmurs of pleasure could be heard around the table, alongside some obvious flavour analysis: ‘I can taste banana… oh, and there’s some date in there’; ‘…yeah, there’s some peanut butter, but I’d call it Banofee Pie’.

For a first attempt at a raw vegan cheesecake, I was quite happy with the feed back. Especially from those in the carnivorous category. But strangely, half-way through my slice, I paused. My spoon hovered over the cake and my brain switched into ‘dislike‘ mode. I was quite confused, and attributed the negativity to ‘cashew overload’. I pushed my plate away.

pbmontThe following evening, I completed a ‘cake post-mortem’ with my husband after a dinner of homemade lamb koftas, flatbread, tzatziki, carrots with pomegranate molasses and amped-up tabouli with lemon oil and goats cheese. He simply commented that the cake ‘tasted good’, but as a ‘cheesecake’, it failed dismally. I scraped the last shiny pomegranate beads off my plate, chewing my last piece of meat thoughtfully. Yes. It made sense, as… well, vegan cheesecake sans cheese is really a nut pie. Delicious, but… well, pointless if you’re an omnivore and you’re hankering after a creamy slice of cheese heaven. After savouring several chunks of smooth, salty and utterly creamy goats cheese, I understood. My brain, my sensory memory and my mouth had been in absolute, unresolvable conflict. It hurt.

So, after that ridiculously long introduction… let me just say that this cake is delicious. If you’re vegan, feel free to call it a ‘cheesecake’ as it’s composition (discounting ingredients) resembles the aforementioned dessert quite well. However, if you’re an omnivore like me, I’d recommend calling it a Nut Pie; this may avoid personal confusion, cheese withdrawal symptoms and painful (unnecessary) brain activity in the middle of the night (for a food obsessive like me). Either way, make this cake. It’s a deliciously healthy addition to any dessert repertoire.

caketopPeanut Butter, Banana and Cacao ‘Cheesecake’ (aka ‘Nut Pie’)

Makes one 20cm cake

Crust:

  • 1 1/4 cups nuts (I used half almonds and half walnuts) soaked for 1 hour
  • 3/4 cup chopped and seeded Medjool dates (substitute any dried dates)
  • 2 tbsp cacao powder (substitute Dutch processed cocoa)

Filling:

  • 2 ripe bananas, peeled and roughly chopped
  • 1/4 cup coconut oil, melted
  • 2 cups raw cashews, soaked for 1 hour
  • 1/4 cup chopped and seeded Medjool dates (substitute any dried dates)
  • 1/4 cup agave syrup (substitute any liquid sweetener, e.g. maple syrup or honey)
  • seeds from one vanilla bean (substitute 1 tsp natural vanilla essence)
  • 2 tbsp cacao powder (substitute Dutch processed cocoa)
  • water, as required

Extras:

  • 4-6 tbsp organic (no salt or sugar added) peanut butter
  • 5 tbsp cacao nibs
  • 1 x 200g punnet of strawberries (optional)
  • 1 banana, peeled and sliced (optional)

To make the crust: Blend the soaked and drained nuts in a food processor until they reach a coarse breadcrumb-like consistency. Add in the chopped dates and cacao. Blend until the mixture starts to stick together.

crustmixPress into a greased (I used coconut oil) and lined 20cm springform tin, ensuring that layer of mixture is even and around 3-5mm thick. Refrigerate whilst you make the filling.

cashewsoakmontTo make the filling: Blend the soaked and drained cashews in a food processor until they reach a fine consistency. Add in the dates, bananas, coconut oil, agave syrup and vanilla. Continue to blend until the mixture reaches a creamy, smooth consistency (add a little water to the blender if the mixture gets ‘stuck’  around the blade, or if it appears to be too thick).

bananadateSeparate the mixture into two bowls. Add the cacao powder to one, stirring vigorously until the mixture is smooth and chocolately brown with no dry patches of cacao. You now have two batches of filling to create attractive layers in your cake: 1) vanilla with banana and date, 2) chocolate.

layer1To assemble: Remove your cheesecake base from the fridge. Pour or spoon over the vanilla filling and smooth with the back of a knife. Warm your peanut butter briefly in the microwave until it’s smooth and easy to drizzle. Pour half of the peanut butter onto the vanilla filling, ensuring that it’s evenly distributed. Sprinkle with 2 tbsp cacao nibs.

layer2Now it’s time for layer two: carefully place spoonfuls of your chocolate mixture over the vanilla layer, taking care not to displace the ripples of peanut butter and scattered cacao nibs. Smooth the mixture out until you have an even layer, with no patches of vanilla showing through. Tap your tin softly against the bench top to ensure that no air pockets remain.

layer3Ripple over the remaining peanut butter and sprinkle with 2 tbsp cacao nibs (reserve 1 tbsp for serving). If necessary, use a knife or spoon to ensure that the peanut butter is evenly distributed on the final layer of the cake. Cover with plastic wrap and refrigerate for at least six hours, or preferably overnight.

layer4To serve: carefully loosen the sides of your springform tin. Use a large flat-bladed knife or spatula to ease the cake away from the base of the metal tin. Remove all traces of the baking paper and transfer to a serving platter.

Cut half of your strawberries (optional) and scatter some over the top of the cake. Place the rest of the strawberries around the sides of the plate, to be eaten alongside the cake (*I didn’t have an extra banana to spare, but definitely add some fresh slices to the top of the cake if you have one on hand. The fresh fruit compliments the rich chocolate and banana filling perfectly). Top with the remaining 1 tbsp cacao nibs.strawbsWarning: This cake is very (very!) rich, so I’d recommend serving it in small slices with a hot cup of tea (even for those with big appetites; err on the side of caution. You can always have a other slice if you finish the first one with gusto. Don’t say I didn’t warn you).

strawbdateNotes:

  • Use the best quality blender or food processor you have to make this cake. Anything less will either result in blender burnout (adding a ‘burnt’ taste to your mix or breaking your blender altogether… uh, yep that’s me) or a grainy consistency within your filling. Invest in a good blender for the long-term (I have recently ordered the Ninja online, can’t wait til it arrives! Thanks Whit and Sally!)
  • If your mixture seems too firm/viscous and gets stuck in your food processor, feel free to add a little more water or another complimentary liquid (e.g. a little bit of almond or oat milk). If your mixture becomes too loose, it may require a few hours in the freezer to set before serving. Leave it out for 15-20 minutes prior to serving.
  • Feel free to substitute different nuts for the base layer of this cake. Great complimentary flavours include macadamias and pecans. I wouldn’t recommend switching the cashews for another nut in the cake filling though; cashews are a reasonably neutral, subtly sweet nut. Other varieties such as almonds and walnuts would likely become overpowering.
  • This cake would work beautifully in individual tart pans or jars for a dinner party. Make sure you grease each pan or jar well with coconut oil (as it would be difficult to line each with baking paper) and sprinkle the sides with raw dessicated coconut to prevent sticking. Take a look at this beautiful vegan chocolate cheesecake from The Bojon Gourmet, served in individual jars. Perfect for an extra-special vegan indulgence.
  • I also considered topping this cake with a drizzle of Coconut Chocolate Butter from Loving Earth, but my jar of butter sadly solidified in this chilly Perth Winter weather. Next time, I am going to blitz the sucker in the microwave briefly, before succumbing to a delicious river of chocolatey, coconutty goodness. I recommend that you do, too.

*Have a wonderful trip Kerryn! Can’t wait to follow your blogging adventures at the organic farmstay!

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