Hey guys, hope you’re doing well. I had hoped to get this recipe posted earlier this week but got a little busy with a few things.
Let’s cut to the chase- I LOVE chocolate. Simple. These days you’ll rarely find me snacking on what I call the ‘junkie’ kind i.e. the mass produced bars filled with refined sugar and dairy. Most of them are so low in cocoa and so high in sugar that thy don’t even taste of chocolate anyway. I mean don’t get me wrong, from time to time, I’ll eat a little of the standard stuff but it’s usually when I have no better option on hand or I just fancy it (happens occasionally.)
Once you eat more whole foods and less refined sugar I think your taste for commercial sweets diminish. I’d genuinely choose high quality dark chocolate over the sweeter, cheeper versions ANY day. As much as I love it, dark chocolate can get a little monotonous from time to time- this is a good moment to mention truffles.
The following recipe is my own but it is adapted from a recipe that I found online a year or two ago by Sarma Melngailis. I believe it’s a recipe from her book titled ‘Living Raw Food.’ I adjusted it slightly, using honey but adding less and I like the flavour of a little more salt. I also adjusted the quantities slightly and am extremely pleased with the current recipe. Anyway, thank you Sarma for the inspiraton.
These raw balls of delight are truly delicious! They are a healthier, unrefined and raw version of traditional chocolate truffles. If possible, use raw cacao powder as it’s minimally processed so has a higher nutritional value than processed cocoa. Raw cacao has a very high magnesium content and it’s rich in antioxidants. For the sweetener, I chose to use raw honey as I like the taste and it’s rich it vitamins, minerals and some amino acids. If you are vegan or prefer a different sweetener then it’s easily replaceable. Other suitable sweeteners are maple syrup, coconut nectar or rice bran syrup. You would keep the amount roughly the same but some are slightly less sweet than honey so adjust according to taste.
For the recipe, I used my trusty Nutribullet to blend everything. However, any high speed blender/ food processor would work. If you use a less powerful blender, the mixture will be more grainy and less ‘truffle like’ but still delicious.
Enough chatting, let’s get to the recipe..
Makes: About 35 truffles (I forgot to count)
Nutritional Info: Dairy free, refined sugar free, gluten free, nut free, vegan option
Equipment needed: Blender (ideally a high speed one) or a food processor
2/3 cup coconut oil melted
1/2 cup raw honey or chosen liquid sweetener
2tsp vanilla paste/ extract (I use one of each)
1/2 tsp unrefined finely ground salt (I use pink himalayan but sea salt would work)
1 1/4 cup desiccated coconut
2 heaped cups raw cacao powder (or cocoa powder) plus more for rolling
1. Melt the coconut oil in a saucepan over a very low heat.
2. Turn off the heat and add the honey.
3. Add the coconut oil and honey mixture plus the vanilla paste and salt to the blender.
4. Add about half the coconut and blend, then add the rest of the coconut and blend to a smooth paste.
5. Sift the cacao powder in to a large bowl.
6. Add the coconut mixture to the cacao powder in the bowl and mix well.
7. Transfer the mixture to the fridge and chill for at least 20 minutes.
8. Dust a clean worktop with some sifted cacao powder and roll small amounts of the mixture in your hands before rolling them in the cacao powder to finish.
9. Then chill in the fridge for a few minutes.
10. Your truffles are now ready to enjoy!
- I like a little more salt than most people I know as I feel it intensifies the chocolate flavour- reduce to 1/4 tsp if you prefer.
- I also prefer a less sweet truffle, feel free to add a little more sweetener if you would rather a less bitter finish (although mine are still sweet.)
- Replace honey for coconut nectar/ maple syrup or rice syrup if you wish to make this recipe vegan.
- If the mixture feels a little runny/ wet- add a little more cocao.
Feel free to roll your truffles in different finishes. I used cacao powder, desiccated coconut and for the cute pin ones, beetroot powder. You could also use matcha powder or different types of finely chopped nuts. These truffles make great presents too (if you can manage to part with them.) They went down extremely well with my friends and since they’re so simple and quick to make, I’ll be making another batch soon.
Hope you enjoy them as much as I did!