As you probably know, three days ago (May 15th), I started culinary school at Rouxbe Cooking School. The first two days, I set up my profile, wrote down my cooking goals for the next 6 months and watched the orientation videos. Overall, it looks like a pretty solid program that is going to keep me crazy-busy in the kitchen. On the other hand, the great news is that I am going to be eating most of my assignments. I love this perk!
Today, I worked on my first homework assignment: Make Your Go-To Dish. We were asked to prepare a plant-based recipe that is part of our regular culinary repertoire. “It can be a simple dish, such as a starter, a soup, a favorite salad, or even a more involved entree”. As part of the assignment, we needed to upload 3 pictures of our favorite go-to dish: Grading criteria:
- 1 “mice en place shot” – max 6 points
- 1 recipe in process shot – max 6 points
- 1 finished dish shot – max 8 points
After much deliberation, I decided to prepare my latest favorite concoction. This is what I submitted to the school:
Raw Coconut Hazelnut Truffles
This is my go-to energy-boosting snack. These raw coconut hazelnut truffles are the perfect snack and post workout treat. The recipe is simple but packed with flavor.
Photo 1 – Set up
Photo 2 – Recipe in process
Photo 3 – Finished dish
1 ½ cup of (wet) hazelnut pulp (from homemade hazelnut milk)
12-14 Medjool dates
½ cup of coconut flour
2 tablespoons of organic virgin coconut oil
1 ½ teaspoons of unsweetened cocoa powder
1 cup of organic coconut flakes (for rolling)
Dipping sauce (optional)
1 cup of frozen raspberries
Place dates in the food processor and puree until a thick paste is formed. Transfer the date paste to a mixing bowl and combine with the rest of the ingredients. Using your hands, roll the mixture into bite-size truffles. Roll each truffle into the coconut flakes. Store in the refrigerator until ready to serve.
For the dipping sauce, place the raspberries and banana in the food processor and puree.
This recipe makes approximately 15 truffles.