Raw Bento

I got a wee bit tired of my usual coconut-flake-coated chocolate truffles so I decided to try something different.

PISTACHIOS!

The non-raw fiancé loves to nibble on pistachios, but alas, he is away so there’s half a bag of unshelled pistachios left. I’ve seen this done on other raw blogs so I can’t say I was original, but I can vouch for trying to shake up the mix, though!

Recipe (in a food processor):
Blitz 1 cup of pistachios (unsoaked) and set aside
1 cup walnut-milk pulp
½ cup sunflower seeds, soaked
4 tbs cashew butter
10 dates
3 tbs cocoa powder
1 tsp vanilla essence

Process the truffle-filling till it becomes sticky. Then, roll bits of it gently into small balls (or big if you like) and lightly press them into the ground pistachios to coat. They looked so yummy, I had to pop one into my mouth.

I was in quite a hurry so I didn’t soak my dates to soften them up, thus the sweetness of this batch of truffles was quite uneven — some bites were like dark chocolate but others were candy sweet where the big chunks of dates ended up. I also deliberately didn’t soak the pistachios (baaaad raw foodie!) because I wasn’t sure about the effect of wet pistachio bits as coating, but on hindsight, pistachios are super-hard and may not be affected much by water and freezing could fix the moisture problem.

I was pleased with the effect the cashew butter had as it made the “batter” stickier and more moist compared to straight nuts.

I gobbled up another one after I let the truffles sit in the freezer for two hours. Mmmmm…. Oishikatta (It was delicious).