Margarita Restrepo and Michele Lastella
Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Restrepo is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Lastella is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a reiki master, film writer, and director. Find Restrepo on LinkedIn and Lastella on LinkedIn.
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Comments (13)
Very tasty. Not too sweet.
These are dreamy!! Loved them.
What is raw cacao? Cacao powder or nibs?
These are pretty good. The consistency is not for everyone though, I would love if I could get them to harden up a little. My pop in the freezer for 15mins and see how I fair. Loved taste though and easy and fun to make
Easy to make and healthy, but texture is like goo and tastes unappealing. I even tried baking them and it still tasted like too much banana and was gooky inside.
Should I be blending in a blender all the ingredient or in a bowl with a fork?
Could I use 3 additional dates instead of the figs?
Wow, I think this might be the worst recipe I’ve ever made! It doesn’t just taste awful, but it sits terribly in your stomach afterwards too!
You must have done something wrong… these are some of the best truffles I’ve ever made. There is nothing odd in the 5 ingredients, unless you used the actual cacao bean? The recipe calls for cacao powder.
How long can you store these – in the fridge I assume?
I just saw the reviews and M. Reis needs to look at the ingredients. All it calls for is raw cacao. The word “powder” is nowhere to be seen. People who have never used a lot of the ingredients that Forks Over Knives recipes call for have to constantly look them up on Google and in a lot of cases, they have to find substitutes because the stores in their areas don’t handle the exact called for ingredients. I do wish the recipes from FOK would simplify their ingredients to common names and uses. Not everyone can (or wants to) live in California or New York, but thousands live in the other states and they, too, want to eat healthy. Isn’t that what FOK at least started out to accomplish? Healthy food for everyone?
Hi K D,
In the refrigerator, these should stay good for about three days. I’ve updated the recipe instructions to note this.
Thank you,
Courtney
Associate Editor
Forks Over Knives
delicious thanks so much for the recipe it was quick easy and so dam good!