Tales of a Kitchen - 28 / May / 2020
Sun Dried Tomato Raw Vegan Truffles
Stuff these vegan meatless balls into a beetroot wrap for a fresh twist on the meatball sandwich.
Ingredients
- 2/3 cup almonds
- 1/4 cup sesame seeds
- 1/4 cup macadamia nuts (or other nuts of choice or more almonds)
- 1/4 cup linseed (flax meal)
- 1 tsp garlic powder
- pinch of sea salt
- Paprika, to taste
- –
- 1 cup sun dried tomatoes
- 3 dates
- 1.5 TBSP tahini
- 1 TBSP chopped fresh basil (I used Thai basil)
- 6 TBSP extra virgin olive oil (I used cold pressed)
- 4 TBSP lemon juice
- 1 TBSP balsamic vinegar
Instructions
- Soak the sun dried tomatoes and dates in water for half an hour to an hour.
- Add to a blender the first set of ingredients (the dry ones) and pulse for few seconds until finely crumbled and mixed. Don’t turn it into a flour thought; leave some texture to it.
- Drain tomatoes and add them to the blender.
- Add the remaining ingredients and pulse until everything is incorporated and sticky.
- Scoop out the mixture and roll the truffles into desired shapes. (I made round and square ones.)
- Place in fridge until ready to serve.
- ‘Dip’ in sesame seeds or herb mix before serving.
