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Vegan Brazilian Nut Truffle

(Serves 16 pieces)


Cook Time: 45 min



For the Filling
1 cup brazil nuts (120g)
2 tbsp peanut butter 
4 tbsp desiccated coconut + more for sprinkling
2 tbsp coconut oil (optional)
3 tbsp Date syrup  (or Jaggery Melted)
½ vanilla pod, seeds scraped out/ few drops vanilla essence
For the Chocolate coating
½ cup Melted chocolate (any Vegan chocolate bar) 


1. Start by adding your brazil nuts to a food processor.
Blitz them until they break down into a flour-like consistency.
Add in the rest of your ingredients and process until everything is well combined.
2. Once the mixture has reached a wet dough-like consistency pop it in the freezer for 15-20 minutes so it can set or else you might not be able to properly roll them out into balls.
3. The mixture should now be firm enough to handle, so line a tray with baking paper of cling film and, using your hands, roll out your mixture into balls and place them on the tray. Pop that back into the freezer for a few minutes so you can prep your chocolate shell (the heat from your hands will also cause it to soften a bit, and the colder the balls the better the shell will stick!)

Chocolate Coating
1. Use a double boiler and get the chocolate melted (I used 3 bars of Mason and Co Plain chocolate bar for this recipe).
2. Take out your truffles from the freezer and dip them in the chocolate sauce using a toothpick and place them back on the tray. After you’ve done all of them, sprinkle some shredded coconut on top an place them in the fridge for 30 minutes to set.
3. Transfer to an airtight container and try to not eat them all at once! Should last around 4 days in the fridge.

Please note: This is not my own recipe and this is an inspired and simplified Recipe from 

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(Serves- 5 cups)

Cook Time: 30 min



5 glasses water
4 big tomatoes chopped into 8 pieces
15 cloves garlic grounded finely
Handful coriander stems grounded fairly
2-teaspoon pepper ground it finely
2-teaspoon jeera ground finely
(*Heat the pepper and jeera together in a deep pan for about 4 min, then ground it together in a mortar piston) 
1-cup imli water (imli dipped in hot water)
Half-teaspoon turmeric powder
6-7 cloves garlic ground fairly
4 long dry red chili
10-15 curry leaves
1 spoon rai 
2-teaspoon oil (I used coconut oil)


Boil the water, add the cut tomatoes. Once its completely boiled reduce the water into a deep saucer, and smash the tomatoes with a smasher. Add the water back and add garlic, coriander, pepper, jeera, imli water and turmeric powder.
Let it boil.
Heat the oil in the deep saucer, add rai once its hot enough. Once the rai pops add dry chili, curry leaves and garlic.  Sauté for about 2 min till flavor is strong. 
Final step add the tomato water in the chownk. Add Part A to Part B then stir for about 15 min till it’s a bit thicker. Then add 2 teaspoon Salt or as per requirement and stir.
Strain the whole concoction and serve with a coriander leaf floating on top! Lol