Originally featured on Elephant Journal April 16, 2017
Many moons ago, I was vegan.
I never adopted a raw-food-only diet, but I surrounded myself with plenty of people who did. Now, not so much.
But there are a few holdovers from my vegan-dominated diet that will never disappear from my life. This raw, vegan truffle recipe is one of them.
It was inspired by a friend from college. She made a variation of these and I devoured them, even though they weren’t meant for me. I kind of felt terrible, but not enough to actually stop eating them.
I’m not always good at following recipes. When I cook, I make most dishes based on the ingredients on hand. This drives my husband nuts. He’s an engineer, so when he cooks, measurable numbers rule the kitchen. He will often make a dish without ever tasting it before serving. I find this sacrilegious, but it works for him.
Me? I cook with approximations. I cook based on what I’m hungry for, or what happens to appeal to me. Sometimes, dill makes it into every dish I prepare during the week. Sometimes I crave fresh mozzarella and it sneaks into my shakshuka recipe.
I use a lot of loose guesstimates when measuring too. I make a Moroccan carrot soup, and it’s different every single time I make it. Sometimes, I vary the ratios based on my mood. Because of this, I’ve never actually written down one of my recipes—until now.
This means that I had to whip up a new batch of these truffles—oh no! And sample a few—or a lot. They’re practically vitamins, so feel free…
Read the full article here.