A couple of weeks ago I shared a raw(ish) vegan truffle recipe, and since then I’ve been working on a date-free version. It took a little finagling, but this recipe came out deliciously!
Why no dates? After I shared my last raw truffle recipe, a couple of folks mentioned that one thing that keeps them away from raw desserts is the date base. I kind of love dates, but it turns out there are folks that can’t stand that taste! It makes sense – dates do have a distinct flavor, and if you’re not into it, it can really overpower a raw dessert.
I had a few ideas for what to use to replace the dates, and after staring at bags of dried fruit for so long that someone at the store asked me if I was okay, I decided on apricots. I love a chocolate covered apricot, so I thought the flavors would mesh nicely, and as dried fruit goes, apricots are on the more affordable side. One day, when I am feeling rich, I will give this a go with dried cherries!
Apricots are not as sweet as dates, so these truffles aren’t as sweet as the date-based ones. I’ve been trying to avoid added sugars in my recipes, but if you want these a little sweeter, you can replace some of the water (1 tablespoon should do it) with maple syrup.