These are fluffy with a gentle sweetness; as a result they are easy to eat. Don’t be deceived by their soft melty-ness they are super filling. The aduki beans and almonds mean one are two are more than enough at a time. I store them in the fridge or freezer to keep them firm.
You will need a cup for measuring, a plate, a bowl and some sort of blender. I use a hand held one which works fine.
Fluffy Red Velvet Aduki Truffles
- Nine unsulphered dried apricots
- Optional: A spoon of dried mulberries
Soak these in a some water for at least an hour and then chop them.
- A generous mug of cooked aduki beans roughly 240g. If you used canned ones make sure they are well drained.
- Two dessertspoons of date syrup. If you are more used to normal sweets you may want to add a spoon of agave/maple syrup too!
Mash these together with a fork, you will be blending it so don’t worry about squashing every bean.
- Half a cup of ground almonds
- A quarter cup of cocoa or raw cacao
- A dessertspoon of raw carob
- A teaspoon of vanilla powder/ scraped insides of two vanilla pods*
- A pinch of salt about a quarter of a teaspoon
- Optional: Half a teaspoon of maca powder
- Optional lovely extra: Orange zest
*If you want to use vanilla essence don’t! Vanilla bean paste in sugar would be fine but alcohol based extracts aren’t so good in raw sweets.
Mix the dry ingredients together, pressing out any lumps.
- Two thirds of a cup of desiccated (shredded) coconut
- Twenty four organic almonds, finely chopped
Put these on a dinner plate. You will be rolling the mixture in them.
Put your chopped fruit into the adukis. Give things a mix. Stir in your dry ingredients.
Grab your hand blender and start blending! Use a low setting at first, it is better for your blender. The ingredients will get quite fluffy and a pinky chocolate colour. Should have called them Red Velvet Aduki Truffles 🙂 You know I will, they were called fluffy aduki cocoa truffles.
Rinse your hands in cold water. If your hands are too warm handling the concoction you may find it all melting to goo. By the dessertspoonful gently roll the aduki truffles into the nuts and or the coconut. It was a warm day here and I found everything going a bit squashy. So work quick if you are having good weather!
Put them in the fridge or freezer to set for half an hour. I store mine in the fridge as they are lovely cold and it keeps them firm. I am a messy chef so while they are setting I try and get the mix off my hands, the cupboards and every surface. Works up the appetite anyway!